in Soup Recipes

Thai curry soup with coconut milk

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Ingredients for 4 servings:

  • 2 cans coconut milk, reduced fat
  • 1 bunch of spring onions
  • 6 tsp curry powder (Thai curry)
  • 5 tsp curry paste, red
  • 350 g chicken fillet(s)
  • 1 large carrot(s)
  • n. B. water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the chicken fillet into small pieces and fry in a pan. Dice the carrot and cook in a pot of water until soft. When soft, add to the meat. Chop the spring onion and add to the meat. Sauté everything for about 5 minutes, then deglaze with the coconut milk. Season with Thai curry and add the red curry paste. Simmer everything for another 5-7 minutes.

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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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