Thai Chicken Soup
An exotic variation of chicken soup blending exotic flavours of coconut and ginger with juicy chunks of chicken.
Ingredients
- 4 Chicken Breasts diced
- 1 tbsp oil
- 1 onion
- 3 tbsp ginger, minced
- 2 tbsp garlic minced (about 4 cloves)
- 4 tbsp red curry paste
- 1 red pepper, sliced
- 2 carrots, sliced
- 3 thai red chili peppers, minced
- 1 can coconut milk
- 1 carton (900 ml) chicken stock
Instructions
- Gather your ingredients
- First, heat up your oil in a dutch oven and then saute your diced chicken
- Add diced onions, ginger and garlic and saute for another 2 min
- Then add Thai red curry paste and stir to ensure the chicken is coated
- Toss in the minced Thai red chili peppers, carrots and red pepper for a few minutes to soften
- Pour in one can of full fat coconut milk and chicken broth. Cover and simmer for 20 min. Yum!
Notes
You can also add in spinach, kale, chopped up bok choy or any other kind of greens if you wish at the end. Just let them simmer for 10 min before eating to ensure they have wilted and are cooked.
Garnish with some fresh chopped cilantro. Enjoy!