Thai Chicken Soup
Ingredients
- 1 large onion finely chopped
- 2 Tbs vegetable oil
- 1 Tbs curry paste preferably Thai Green or Red
- 400 g raw chicken meat breasts or thighs, finely sliced
- 400 ml coconut milk 1 tin
- 1 litre water
- 1 chicken stock cube or use homemade chicken stock
- 2-3 tsp grated ginger heaped
- 2 stalks lemon grass finely sliced (optional)
- 1 small red chilli seeded and finely chopped
- 1 Tbs palm sugar or brown sugar
- 2 Tbs fish sauce
- 1 lime juice of one or ½ large lemon
- 200 g quick cooking Chinese noodles
- 2-3 spring onions thinly sliced – white and some of the green part
- 1 cup beansprouts
- ½ cup coriander fresh, roughly chopped
- to taste salt
Instructions
- Heat oil in a large heavy-based saucepan and cook onion until soft but not brown, stirring often.
- Add curry paste and chicken and cook, stirring for 2 minutes.
- Add remaining ingredients down as far as the lime or lemon juice.
- Simmer for a few minutes until chicken is cooked.
- Add salt to taste, then turn off the heat and add the noodles and spring onions.
- Cover and leave to stand 2-3 minutes.
- Place beansprouts in bowls. Pour soup over beansprouts and garnish with coriander.
