Thai Chicken Soup
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.
Thai Chicken Soup 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. |
| Servings | Prep Time |
| 2people | 15min |
| Cook Time |
| 50min |
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Ingredients
- 2cloves garlicchopped fine
- 2tablespoons gingergrated
- 1stalk lemongrassfinely chopped
- 2 birds eye chilifinely chopped
- 1 onionpeeled and chopped fine
- 1teaspoon coriander seedsground in a pestle and mortar
- 1teaspoon cumin seedsground in a pestle and mortar
- 1 green peppersliced
- 1 red peppersliced
- 30ml olive oil
- 2cups vegetable stock
- 1tin coconut milk
- 2 carrotspeeled and chopped
- 2stalks celerychopped
- 1 potatopeeled and chopped
- handful thyme
- 2 chicken breast filletschopped into pieces
- salt and black pepperto season
Instructions
- 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.