Thai chicken soup
( SERVES 4 )
There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves. This is a spicy chicken palate tingler.
|2 Tbsp||Rice bran oil|
|3 cloves||Garlic, choose large ones|
|500 g||Chicken, skinned and boned, meat thinly sliced|
|4 Tbsp||Thai green curry paste, or to taste|
|1 can||Coconut milk, 400ml, light|
|4 cups||Chicken stock|
|2||Kaffir lime leaves|
|2 Tbsp||Fish sauce|
|250 g||Green beans, thinly sliced|
- Heat the oil in a large saucepan. Sauté the onion, until softened. Meanwhile, crush the garlic. Thinly slice the white ends of the spring onions. Finely chop the green ends.
- Add the garlic and chicken to the saucepan and stir-fry, until coloured. Stir in the curry paste. Add the coconut milk, stock, lime leaves, fish sauce and white spring onion ends. Simmer for 10 minutes.
- Add the beans and green spring onion ends and simmer for 5 minutes.
- Meanwhile, finely chop the basil and coriander and combine with the lime juice. Ladle the soup into bowls and add the topping just before serving.