in Soup Recipes, Thailand

Thai soup with coconut and chicken

updated

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 1 bunch of spring onions
  • 3 tbsp curry paste
  • 1 liter vegetable broth
  • 1 can coconut milk, approx. 400 ml
  • 3 tbsp soy sauce, light
  • 150 g Asian vegetable mix, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the spring onions into rings. Cut the chicken breast into strips or bite-sized pieces. In a pan, sear the chicken strips in a little oil and season with salt and pepper. Before the chicken meat is completely white, add the spring onions and curry paste and mix well. After a few minutes, fry, then deglaze with the coconut milk and vegetable stock. Then add the soy sauce. Bring to a boil and add the frozen vegetables. After about 5 minutes, the vegetables should be soft and the soup is ready to serve.

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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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