An aromatic and flavour-rich soup with a creamy coconut broth.
Ingredients
For the thai chicken & coconut soup
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon Thai red curry paste
- 1⁄2 teaspoon chilli flakes
- 5 cloves garlic — crushed
- 500g skinless, boneless chicken thighs — cut into 1.5cm pieces
- 1 litre chicken stock
- 7cm piece fresh ginger — peeled and cut into 4 pieces
- 3 stalks lemongrass — trimmed
- 3 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 200g mushrooms — sliced
- 1⁄2 red capsicum — chopped
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- Juice of 2 limes
- Sriracha, salt and ground black pepper, to taste
- Finely chopped chives or spring onion, to serve (optional)
Method
For the thai chicken & coconut soup
- Heat the coconut oil or olive oil in a large saucepan over a medium heat.
- Add the curry paste, chilli flakes and garlic. Sauté for 30 seconds.
- Add the chicken and sauté until opaque but not cooked through.
- Add the stock, ginger, lemongrass, bay leaves, basil, salt and pepper and bring to the boil.
- Reduce the heat, cover and simmer gently for 10 minutes.
- Stir in the mushrooms, capsicum, coconut milk, fish sauce, sugar and lime juice. Simmer for 5 minutes.
- When ready to serve, ladle out and discard the ginger, lemongrass and bay leaves.
- Taste the soup and add additional sriracha, salt and pepper to taste.
- Serve garnished with chives or spring onion, if desired.