in Soup Recipes, Thailand

Thai soup

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 cloves garlic
  • 2 chicken breasts
  • 5 carrots
  • 1 stalk(s) leek
  • 1 bulb(s) ginger, thick
  • 1 can coconut milk
  • 2 cubes vegetable stock, to taste
  • e.g. sugar snap peas and/or cauliflower
  • curry powder
  • 1 chili pepper(s), to taste
  • chili powder
  • Paprika powder, sweet
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spicy coconut soup

Sauté the onion with the chopped chicken. Briefly fry the chopped carrots and leeks, then deglaze with vegetable stock (about 1 liter). Add the coconut milk and then grate the ginger into the soup (I always throw in the bulb end as it is). Press in the garlic, split the chilies lengthwise and toss in, and season with pepper. Season to taste with curry, paprika, and chili. If adding snow peas, add them 10 minutes before the end; they should still be crunchy. I like to serve this soup with rice.

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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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