Thai style chicken and vegetable soup

Recipe from: 30 April 2010

Ingredients 16
Servings 1
Minutes 20 mins


Serving Change
  • 2
    Chicken breasts, on the bone
  • 750
    Ina Paarman Chicken stock -
  • 5
    coconut oil
  • 1
    onion, sliced
  • 25
    yellow curry paste OR red OR green
  • 2
    garlic, crushed
  • 15
  • 1
    chilli(seeds and all if you like it hot!), chopped
  • 250
    frozen French fry mix(mc Cain)
  • 125
    button mushrooms, quartered
  • 4
    baby marrows, chopped
  • 500
    reserved stock
  • 1/2
    juice and zest of lemon
  • 15
    fish sauce or soya
  • 1
    tin lite coconut milk
  • Fresh coriander


20 mins
Two chicken breasts on the bone, cooked in 750 ml Ina Paarman Chicken stock.

Reserve 500 ml of the stock for later.

Shred chicken flesh off the bones and set aside.

Heat the coconut oil in a large pot and saute the onions, paste, garlic, ginger and chilli until soft.

Add the veggies and fry a bit to develop the flavours.

Add the chicken.

Pour in the reserved stock, juice, zest, coconut milk and some coriander and bring to the boil, then reduce the heat to a simmer.

Cook for a further 15 minutes.

Serve in hot bowls and top with coriander and chilli

We ate it with crusty bread.

You could make it more substantial by adding some cooked rice noodles to the soup at the end.    

To make it even more authentic:

Add kaffir lime leaves and lemon grass to the stock when cooking the chicken

For more of Bits of Carey's recipes click here...

Read more on: poultry  |  soup  |  stir-fry  |  sauté  |  shallow-fry


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