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Thai Chicken Soup

Ingredients
  

  • 1 tbsp of Peanut Oil
  • 1/2 cup sliced Spring Onions
  • 2 tbsps minced Garlic
  • 1 cup - 200 gms cubed raw Chicken
  • 2 tbsps Thai Red Curry paste
  • 2 - 3 tbsps Fish Sauce
  • 1/2 cup diced Green Pepper
  • 400 ml Chicken stock from cube
  • 400 ml cup Water
  • 2 cups Enoki Mushrooms
  • 2 cups of regular Mushrooms
  • 300 ml of Coconut Milk
  • 1/2 cup cooked Jasmine rice
  • 1/4 cup sliced Spring Onion stems
  • 1/4 cup fresh Cilantro or Coriander

Instructions
 

  • Heat the peanut oil or any other oil
  • Saute the spring onion and garlic
  • Add the chicken and follow with the red curry paste
  • Mix well to coat the chicken and flip it over to cook
  • Add most of the fish sauce and the green pepper
  • Add the stock followed by the water and bring to the boil
  • If using homemade stock and it’s not concentrated, use 800 ml of stock instead
  • Add the Enoki and regular mushrooms and allow to cook for a few minutes
  • Add the coconut milk and rice
  • Taste for salt and add the rest of the fish sauce if required
  • Finally add the spring onion leaves and coriander and serve