Simple Thai Red Chicken Soup
This Thai red chicken soup is so fragrant and packed with healthy ingredients that’ll you’ll feel on top of the world!
Ingredients
Paste
- 1 red chilli roughly chopped, I left my seeds in
- 2 lemongrass stalk tough outer layers removed, then roughly chopped
- 3 garlic cloves
- 1 handful thai basil
- 1/2 tsp vegetable oil
- 1/4 tsp ground turmeric
- 6 tbsp water
Broth
- 300 ml coconut milk I used the one in the carton, more if desired if too hot
- 500 ml chicken stock
- 1/2 tsp salt
- 1/2 tsp fish sauce
- 1 small lime
Filling
- 130 g pre-cooked chicken breast broken into small pieces
- 2 pack choi dark green part only, sliced up
- 8 baby corn
- 1 handful sugar snap peas
- 1 small carrot Sliced into half moons
- 1 red chilli for garnish
Instructions
- In a small blender. Blend all the paste ingredients together until you have a smooth consistency.
- Add the paste to a saucepan and cook for a few minutes on a low heat until you start to smell the aromas, stirring frequently.
- Add the chicken stock and stir until everything is combined.
- Add the salt, fish sauce, half of the lime and coconut milk and bring to a gentle boil. Turn down the heat and let simmer while you chop the vegetables.
- Slice the carrots and add these to your broth. Keep simmering for about 15 minutes.
- Griddle the baby corn until they start to get a bit of colour.
- In the last 5 minutes add the chicken, pak choi and sugar snap peas then give everything a good stir.
- Serve in a bowl and garnish with the baby corn, sliced red chillies and a wedge of lime. Enjoy!
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