John Myers
Thai-style Spicy Soup, with Coconut and Chicken
The perfect thai-style spicy soup, with coconut and chicken recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 1 Bd Spring onion
- 2 cm Chopped ginger
- 1 liter Chicken broth
- 1 Can Coconut milk
- 4 tbsp Soy sauce dark
- 2 tsp Red curry paste
- 1 Pc. Red peppers
- 100 g Fresh mushrooms
- 2 tsp Lemongrass dried
- 2 tsp Chilli paste, sambal olek
- 2 tsp Coriander freeze-dried
- 1 tbsp Oil
- 125 g Chinese egg noodles
- Fresh coriander and chilli threads as a garnish
- Cut the chicken breast fillet into small cubes and fry briefly, cut the spring onions into rings and finely dice the ginger. Sweat both briefly. Deglaze the chicken broth, add soy sauce, coconut milk, curry paste, chilli paste and spices and cook for 5 minutes. Now add the diced champinons and the diced paprika to the pot. Finally add the noodles and cook in the soup to taste (consistency). Garnish with fresh coriander and chilli threads.
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