I don’t think anyone has ever been more excited about the winter like I am. There is just something about the doom and gloom that makes every dark and cold winters evening an ever better excuse to cuddle up with hubby…
I love to snuggle. Feet tangled up together under warm fluffy blankets, mugs of steamy hot chocolate heaven, warm and toasty fires in the fireplace, indulging in delicious comforting bowls of deliciousness…
That’s what I love about winter.
You simply have to try this recipe of Thai Chicken Soup. Of course, if you don’t know this yet, soup is probably the most versatile and ridiculously easy meal you can ever make.
How difficult can it be to chuck a few ingredients in a pot, let it boil away and fill the house with cozy aromas – while you can get back to cuddling the love of your life!
This recipe has beautiful Thai inspired flavors like ginger, garlic, lemongrass and Chilli. Combined with creamy coconut milk – making a Thai inspired meal has never been this easy.
This Thai Chicken Soup has quite a spicy kick, so if you don’t want too much of a hot throat, only use one chilli. It is absolutely gorgeous when served with a crispy baked ciabatta or any hot bread for that matter. Soup and bread just goes together you know – like slapchips and tomato sauce – or something like that…
|Prep Time||15 min|
|Cook Time||50 min|
- 2 cloves garlic chopped fine
- 2 tablespoons ginger grated
- 1 stalk lemongrass finely chopped
- 2 birds eye chili finely chopped
- 1 onion peeled and chopped fine
- 1 teaspoon coriander seeds ground in a pestle and mortar
- 1 teaspoon cumin seeds ground in a pestle and mortar
- 1 green pepper sliced
- 1 red pepper sliced
- 30 ml olive oil
- 2 cups vegetable stock
- 1 tin coconut milk
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1 potato peeled and chopped
- handful thyme
- 2 chicken breast fillets chopped into pieces
- salt and black pepper to season
- First off heat the oil in a bigger sized casserole dish (big enough for a whole lot of soup) and add the garlic, ginger, lemongrass, chillies, onion, spices and peppers and bring it to a sizzle. Sauté for a few minutes.
- Then add the liquids – the stock and coconut milk.
- Add the carrots, celery, potato, herbs and chicken. Ensure the liquid covers the veggies and the meat. Add more water if necessary.
- Cook for about 40 - 50 minutes, stirring every now and then, until veggies feel soft and adding extra water if the liquid seem too little.
- I like to break down some of the potatoes in my soup to thicken it up a little, but if you prefer your veggies intact, cook until soft, but not mashed.
- Season with salt and black pepper.