Spicy Thai Chicken Soup
Thanks to the climate change, I had been down with a bout of cold, cough and fever for the past week. While sipping my evening tea and admiring my plants, I realised that I haven’t used the lemongrass from my garden yet. The first thought came into mind was Thai soup. Thankfully I had almost all the ingredients mentioned in the recipe. The result was a truly comforting bowl of soup.
The recipe I referred is by Chef John from All Recipes.
Spicy Thai Chicken Soup
Thanks to the climate change, I had been down with a bout of cold, cough and fever for the past week. While sipping my evening tea and admiring my plants, I realised that I haven't used the lemongrass from my garden yet. The first thought came into mind was Thai soup. Thankfully I had almost all the
Ingredients
For the Stock
- 300 gms Chicken with bones
- - 5 cloves Garlic cloves
- 2 Ginger "
- 2 - 3 Lemon grass stalk
- to taste Salt
- 4 Cups Water
For the Soup
- 300 gms Chicken Boneless sliced thinly
- 1 tablespoon Lime juice
- 2 tablespoons Fish sauce - (or more)
- 1 Onion Thinly sliced
- handful Coriander leaves Chopped - a
- 200 ml Coconut milk Thick - (or more)
- 1 - 2 Green chilli Thinly sliced (Optional)
Instructions
- Slightly crush the base of the lemon grass with a rolling pin. Place this along with the chicken (with bones), crushed garlic and ginger, salt and water, in a pan.
- Cover and cook till the chicken is cooked through.
- Strain the liquid.
- Remove the meat from the chicken pieces and keep aside. Discard the garlic, ginger, lemon grass and bones.
- Heat a tablespoon of oil in a pan.
- Add the sliced boneless chicken and stir for a few minutes.
- Add the vegetables and stir well.
- Add the red curry paste, fish sauce, lemon juice, chicken stock and coconut milk. Mix well.
- When it comes to a rolling boil, add the sliced onion. Cook for 2 minutes.
- Adjust the seasoning, if required. Switch off heat.
- Transfer to a bowl.
- Garnish with coriander leaves and green chillies and serve hot.