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Thai green curry chicken soup


Thai green curry chicken soup

Ingredients 25
Servings 4
Time 25 min

Ingredients

  • CURRY PASTE
  • 3
    small green chillies, deseeded
  • 1/2
    medium onion, chopped
  • 15
    ml
    ginger, grated
  • 2
    cloves
    garlic, chopped
  • 125
    ml
    fresh coriander
  • 2
    stalks lemongrass, chopped
  • 30
    ml
    lime juice
  • 10
    ml
    coriander seeds
  • 10
    ml
    soy sauce
  • 5
    ml
    ground cumin
  • pinch
    pepper
  • pinch
    salt
  • SOUP
  • 15
    ml
    olive oil
  • 1/2
    onion, chopped
  • 4
    deboned and skinless chicken breast, sliced
  • 200g
    g
    wild mushrooms, chopped
  • 1
    tin coconut milk
  • 500
    ml
    chicken stock
  • 80
    g
    rice noodles
  • 150
    g
    baby corn
  • 150
    g
    sugar snaps
  • pinch
    salt and pepper
  • 45
    ml
    small basil leaves
 

Method

25 min
 

For the curry paste, combine all of the ingredients in a food processor and blend until fine. 


For the soup, heat the oil in a pot over medium heat.

Add the onion and chicken and fry, 5 minutes.


Turn the heat up to high and add the mushrooms and fry, 2 minutes.


Add 3-4 tablespoons of the prepared curry paste and fry, 2 minutes.


Add the coconut milk and stock; turn the heat back down to medium heat and simmer, 10 minutes.


Add the rice noodles and corn and simmer until tender, 2 minutes.

Stir in the sugar snaps and chopped coriander.

Season the soup to taste and scatter some small basil leaves over each portion. 


TIP: 

The curry paste can be kept, sealed in a sterilized jar, in the fridge for up to 2 weeks.


TIP: 

Wild mushrooms such as Shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most


 

Read more on: thai  |  winter  |  soup  |  curry
 

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2019-04-30 11:28
 
 
 
 
 
 
 
 
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