Creamy Chicken Thai Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Chicken breasts
- 4 cups soybean sprout
- 2 cloves garlic cloves
- ¾ inch freshly grated ginger
- 1 stalk Lemongrass
- 2 Tbsps Oil
- 1 ⅔ cups chicken stock
- 2 Tbsps Fish sauce
- 1 ⅔ cups unsweetened Coconut milk (tinned)
- 1 Tbsp yellow Curry paste
- 2 Tbsps Lime juice
- fresh mint
- For the curry paste
- 1 chili pepper
- 1 shallot
- ½ tsp chopped Lemongrass
- 1 tsp freshly grated ginger
- 1 generous pinch Cumin
- 1 tsp ground Turmeric
Preparation steps
1.
Put all the curry paste ingredients into a mortar and grind to a paste.
2.
Wash the chicken, pat dry and poach in simmering salted water for 5-8 minutes. Take out of the water and drain. Tear the meat into pieces in the direction of the grain.
3.
Peel and finely chop the garlic and ginger. Crush the lemon grass. Heat the oil in a wok. Put the meat, ginger, garlic and lemon grass into the wok and fry briefly. Add the bean sprouts and fry briefly then stir in the chicken stock. Add the coconut milk and curry paste and bring to the boil. Draw the wok away from the heat and season with lime juice and fish sauce. Remove the lemon grass. Ladle the soup into bowls and serve garnished with mint leaves.
