April 29, 2010 in Soups
We love Thai food AND we love soup, so here’s my own take on a Thai Chicken Soup. A hearty broth full of flavour with chunky bits of chicken and veg, guarenteed to keep the nasty colds and flu away this winter – thanks to all the chilli and veg! Your 5 a day in a bowl!
You will need:
2 chicken breasts, bone on cooked in 750 ml Ina Paarman Chicken stock – reserve 500 ml of the stock for later
5 ml coconut oil
1 onion, sliced
25 ml yellow curry paste OR red OR green
2 cloves garlic, crushed
15 ml ginger
1 chilli(seeds and all if you like it hot!), chopped
250 g frozen French fry mix(mc Cain)
125 g button mushrooms, quartered
4 baby marrows, chopped
500 ml reserved stock
juice and zest of 1/2 a lemon or 1 lime
15 ml fish sauce or soya
1 tin lite coconut milk
What to do:
Shred chicken flesh off the bones and set aside.
Heat the coconut oil in a large pot and saute the onions, paste, garlic, ginger and chilli until soft.
Add the veggies and fry a bit to develop the flavours. Add the chicken.
Pour in the reserved stock, juice, zest, coconut milk and some coriander and bring to the boil, then reduce the heat to a simmer. Cook for a further 15 minutes.
Serve in hot bowls and top with coriander and chilli
We ate it with crusty bread.
You could make it more substantial by adding some cooked rice noodles to the soup at the end.
To make it even more authentic: Add kaffir lime leaves and lemon grass to the stock when cooking the chicken – YUM!
Hubby and I are going on our first romantic weekend away since the wedding!
1st night in Fish Hoek, 2nd night at a wine Estate. Can’t wait to see what culinary delights are in store for us!
Watch this space for an update of our food adventure!
Have an amazing weekend all!