Thai Green Chicken Soup
Over a year ago
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Ingredients
- 1 Onion
- 400g Tin Coconut Milk
- 1 Bunch Fresh Coriander
- 150g Mushrooms
- 150g Spring Onions
- 150g Sugar Snap Peas
- 2 Chicken Thighs
- 1.5 litres Chicken or Vegetable Stock
- 90g Thai Green Curry Paste
- 1 Green Pepper
- 3 Green Chillies
- 4 Cloves Garlic
- 1 Lime
Accompaniment
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Description
A spicy soup with Thai flavours
Method
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1
Finely chop the onion & garlic and fry in oil.
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2
Finely chop the green chillies and green pepper and add to the onion.
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3
After a minute of softening, add the curry paste and stir into the mixture, stirring for a minute or so.
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4
Add the stock and chicken thighs, bringing to a simmer.
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5
Cut the sugar snap peas into bite size pieces, slice the spring onions and mushrooms and add to the soup.
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6
Cut the coriander leaves from the stalks, set the leaves aside and finely chop the stalks and add to the soup.
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7
Add the coconut milk, and allow the soup to simmer for around 15 minutes, or until the thighs have cooked through.
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8
Remove the thighs from the soup, allow to cool, then cut into small pieces or shred, and return to the soup.
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9
Squeeze the lime into the soup just before serving, and garnish with coriander leaves.
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