in Soup Recipes, Thailand

Red Thai chicken soup

updated

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Ingredients for 4 servings:

  • 2 onions
  • 5 mushrooms
  • 3 carrots
  • 500 g chicken breast fillet(s)
  • 1 bunch of spring onions
  • 1 pack of glass noodles
  • 1 piece(s) ginger
  • 750 ml chicken broth
  • 1 can coconut milk
  • 1 tsp curry paste, red
  • some sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

à la Jasmin

Finely chop the onions, mushrooms, and some of the spring onions. Dice the carrots and chicken. Sauté everything in a little sesame oil, season with salt and pepper, pour in the chicken stock, and bring to a boil. Add the coconut milk and Thai red curry paste. Grate fresh ginger to taste. Add the glass noodles to the pot and simmer for about 10 minutes. Season to taste and add more seasoning if desired. Serve garnished with spring onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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