THAI CHICKEN CURRY SOUP

1 onion, finely chopped
oil
5 ml red curry paste
2.5 ml turmeric
5 ml ginger, finely chopped
25 ml lemon juice
750 ml vegetable Stock
100 g pasta
1 tin coconut milk
500 g chicken, poached and shredded
coriander to garnish

Cook the onions in a splash of oil until soft.
Add the curry paste, turmeric, and ginger, and cook for a few minutes for the flavors to develop.
Add the lemon juice and cook for a further 5 minutes.
Add the stock and the pasta.
Cover and simmer for 10 – 15 minutes or until the pasta is soft.
Add the coconut milk and cook for a further 10 minutes.
Add the chicken and heat through.
Garnish with coriander.

Photo and Recipe: Melissa Ann Vermeulen