in Soup Recipes

Thai soup with coconut and chicken

updated

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Ingredients for 3 servings:

  • 1 onion(s)
  • 400 g chicken breast fillet(s)
  • 2 tbsp sunflower oil
  • 800 ml vegetable stock
  • 1 can coconut milk
  • 750 g mixed vegetables, Asian (frozen)
  • 3 cm ginger, grated
  • 1 tbsp curry paste, red
  • 2 garlic cloves
  • curry powder
  • Paprika powder, sweet
  • chili

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Dice the onion. Cut the chicken breast fillet into approximately 1 x 1 cm pieces. Heat the sunflower oil in a large pot and fry the diced onion and meat over medium heat. Deglaze with the vegetable stock. Add the coconut milk and slightly thawed vegetables and bring to a boil. Season with grated ginger, curry paste, garlic, curry powder, and paprika. Simmer for about 8 minutes. Season with salt, pepper, and chili.

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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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