Thai chicken and coconut soup

Posted by adm On August - 30 - 2011

How to cook Thai chicken and coconut soup


  • 1-2 tablespoons red curry spread
  • 3 small chicken breasts, trimmed and thinly sliced
  • 4 cups chicken strain
  • 3 cups coconut drub
  • 200g rice vermicelli noodles
  • coriander sprigs, to service
  • bean sprouts, to help

How to:

  • Place a large saucepan over medium passion.

  • Add the curry paste and cook for 1-2 minutes until redolent.

  • Add the chicken breast pieces, stock and coconut pick.

  • Simmer for 8-10 transactions. Add the noodles and cook for 1-2 minutes until subdued.

  • Serve topped with coriander sprigs and bean sprouts.

  • Tip: Test the heat of curry pastes before victimization.

  • Red curry paste is the most popular and versatile variety of curry pastes. It is made from a number of ingredients including dried chillies, lemongrass, peppercorn, saltiness, coriander, lemon or lime nip, shrimp paste and galingale (similar to ginger). It is used to create a flavour base for this popular Thai-style soup.

  • Prepare time:10 min.

    Cooking time:14 min.

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