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This Thai red chicken soup is so fragrant and packed with healthy ingredients that'll you'll feel on top of the world!


Servings

2-3 people

Total time

30 minutes

Cuisines

Thai

Courses

Lunch


Ingredients

  • Paste
  • 1 red chilli (roughly chopped, I left my seeds in)
  • 2 lemongrass stalk (tough outer layers removed, then roughly chopped)
  • 3 garlic cloves
  • 1 handful thai basil
  • ½ tsp vegetable oil
  • ¼ tsp ground turmeric
  • 6 tbsp water
  • broth
  • 300 ml coconut milk (I used the one in the carton, more if desired if too hot)
  • 500 ml chicken stock
  • ½ tsp salt
  • ½ tsp fish sauce
  • 1 small lime
  • filling
  • 130 g pre-cooked chicken breast (broken into small pieces)
  • 2 pack choi (dark green part only, sliced up)
  • 8 baby corn
  • 1 handful sugar snap peas
  • 1 small carrot (Sliced into half moons)
  • 1 red chilli (for garnish)


Method

  1. In a small blender. Blend all the paste ingredients together until you have a smooth consistency.
  2. Add the paste to a saucepan and cook for a few minutes on a low heat until you start to smell the aromas, stirring frequently.
  3. Add the chicken stock and stir until everything is combined.
  4. Add the salt, fish sauce, half of the lime and coconut milk and bring to a gentle boil. Turn down the heat and let simmer while you chop the vegetables.
  5. Slice the carrots and add these to your broth. Keep simmering for about 15 minutes.
  6. Griddle the baby corn until they start to get a bit of colour.
  7. In the last 5 minutes add the chicken, pak choi and sugar snap peas then give everything a good stir.
  8. Serve in a bowl and garnish with the baby corn, sliced red chillies and a wedge of lime. Enjoy!

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