4 servings
Prep: 25 mins,
Cooking: 25 mins
A fragrant Asian curry soup made with a homemade curry paste
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Ingredients (23)
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 |
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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