Sunday, March 24, 2013
Thai chicken soup
This soup is delicious and it will warm you up. It is also very simple to prepare (especially because is Jakob who prepares it). This recipe serves two/three. You can customise it to your preferences, with fish or seafood instead of chicken, or only vegetables.
1 can of coconut milk
1 can of chicken stock
1 can of water
Thai fish sauce (1 tea spoon)
Garlic (1 glove)
Ginger (1 small bit)
Green curry paste (or red if you prefer)
Some vegetables (in this case broccoli)
Fry the garlic, the ginger and the chilli for a couple for minutes in neutral oil. Add the coconut milk, the fish sauce, the stock and the water and bring it to boil together with the curry paste. Leave it for 5 minutes. Then, add the chicken and the broccoli until they are done. Make sure they have the same cooking period; otherwise you can cook them separately and add them when the soup is almost done). Serve with cilantro!