Thai Chicken Soup
I love Asian recipes, and this Thai chicken soup is incredibly flavorful while using relatively simple ingredients. You should be able to find lemongrass and red curry paste at most grocery stores. Kaffir lime leaves can be harder to source, so I recommend purchasing them online if needed. Here is a link to buy kaffir lime leaves.
Ingredients
- 800 ml coconut milk
- 200 ml chicken broth
- 200 g chicken breast, thinly sliced
- 1 onion, diced
- 2 carrots, julienned
- 1 celery stalk, julienned
- 1 tsp brown sugar
- 2 tbsp grated ginger (placed in a small bag or tea infuser)
- 3 stalks lemongrass
- 2 kaffir lime leaves
- ¼ tsp fish sauce
- 1 tsp red curry paste
- juice of half a lime
- vegetable oil
Instructions
- In a large saucepan, cook the onion, carrot, celery, and chicken in a little vegetable oil for 5 minutes.
- Add the chicken broth and coconut milk, then bring to a boil.
- Add the lemongrass and kaffir lime leaves and simmer for 10 minutes.
- Place the grated ginger in a small bag or tea infuser. Add it to the soup and remove before serving.
- Stir in the red curry paste, lime juice, fish sauce, and brown sugar.
- Serve hot.