Thai chicken soup

Recipe from: 11 April 2012
Thai chicken soup

Ingredients 16
Servings 2
Time 00:10

Ingredients

  • 2
    l
    good quality chicken or vegetable stock
  • 1
    Tbs
    Thai green curry paste
  • 1
    red chilli- de-seeded and chopped
  • 1
    tsp
    freshly grated ginger
  • 1
    clove garlic- freshly chopped
  • 300
    g
    chicken fillet or breast strips
  • 1/2
    red pepper- de-seeded and roughly chopped
  • 1
    cup
    sprouts
  • 100
    g
    snap peas
  • 100
    g
    mushrooms- chopped
  • 1
    lime (juice)
  • 1-2
    tsp
    sugar
  • 1-2
    Tbs
    fish sauce
  • 100
    g
    rice noodles
  • salt and pepper to taste
  • 1
    handful
    fresh coriander- chopped, to garnish
 

Method

00:10
 
In a large pot on med-high heat, add the stock and bring to the boil, then turn down to medium.

In a small heat-proof jug, add the curry paste, chilli (if using) ginger and garlic and mix together, then pour into the stock water.

Add in the chicken strips, and allow to cook for 5 minutes, stirring occasionally.

Add in all the remaining ingredients, bring to the boil again and then turn down to simmer for 4-5 minutes. Check for seasoning and add extra salt and pepper, sugar or sweet chilli sauce as needed. You want to get the balance of sweet, savory, sour and salty just right.

Serve in small pre-heated bowls with chopped coriander to garnish.

Reprinted with permission of  Sarah Graham. To visit  Sarah Graham 's blog, click here.

 



 

Read more on: boil  |  recipe  |  soup  |  chicken
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.