Right by my office at my local Loblaws they make and serve a mean Thai Chicken soup. I love Thai flavors and this soup does not dissapoint. The main ingredient is Thai red curry paste that is mellowed down but not dorwned out by a delicious and creamy coconut milk. After paying about 7 dollars each time I had a Thai soup craving, I decided to experiment with different variations of the recipe till I finally got it just right. I added rice and veggies to this to make it very hearty.
You can use store bought Red Thai Curry paste, but there’s magic if you make your own and I have a recipe right here for you if you want an authentic taste. This soup will leave you KRAVING for more.
Thai Chicken Soup
Ingredients
- 3 tsps Thai Red Curry paste - http://kravingsfoodadventures.com/thai-red-curry-paste/
- 1/2 red onion
- 1 chicken breast – butterflied
- 6 mushrooms
- 1 red pepper cut in strips
- 2 cups warmed chicken stock
- 2 kaffir lime leaves
- 200 – 400 ml canned coconut milk
- Salt to taste
- 1/4 cup pre cooked parboiled rice
- Coriander
Instructions
- Smear the chicken breast with one tsp of the paste, sauté and cut in cubes
- Cook the rice and keep aside
- In a pot, heat some oil and sauté the onion
- Add the mushrooms and cook for a minute
- Add the red pepper and only cook for a few seconds and we do not want it to turn into mush
- Add the chicken and then two tsps of the curry paste and mix well
- Add the warm stock and throw in the lime leaves and bring to a boil
- Add the coconut milk and salt to taste
- Add the rice
- Add the coriander just before serving
