Thai-inspired green curry chicken soup

Food24
4 servings Prep: 25 mins, Cooking: 25 mins
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A fragrant Asian curry soup made with a homemade curry paste.

By Food24 May 30 2019
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Ingredients (22)

For the curry paste:
3 green chillies — deseeded
1/2 medium onion — chopped
15 ml fresh ginger — grated
2 garlic cloves — chopped
125 ml fresh coriander
2 lemongrass — chopped
30 ml lime juice
10 ml coriander seeds — seeds
10 ml soy sauce
5 ml ground cumin
freshly ground black pepper
salt
For the soup:
1/2 onion — chopped
4 chicken breasts — deboned and skinless
200g g wild mushrooms — chopped
1 tin coconut milk
500 ml chicken stock
80 g rice noodles
150 g baby corn
150 g sugar snap peas
salt and freshly ground black pepper
45 ml fresh basil
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Method:

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

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

Add the onion and chicken and fry for 5 minutes.

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

Add 3–4 tablespoons of the prepared curry paste and fry for another 2 minutes.

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

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

Stir in the sugar snaps.

Season the soup to taste and serve with and some small basil leaves scattered over each portion.

Tips:

  • The curry paste can be kept, sealed in a sterilised jar, in the fridge for up to two weeks.
  • Wild mushrooms such as shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most grocery stores.


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