Spicy Thai Chicken Soup
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- 6 Comments
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.
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
| Cook Time | 30 minutes |
| Servings |
serving
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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)
Ingredients
For the Stock
For the Soup
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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.
Share this Recipe
Made it once. Everyone loved it. Making it again today. Thank you
Made it once. Everyone loved it. Making it again today. Thank you
Thank you Rani 🙂
Thank you Rani 🙂
hi, did you use readymade thai red curry paste? if not, can you give a recipe or link pl-thnks
hi, did you use readymade thai red curry paste? if not, can you give a recipe or link pl-thnks