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THAI CHICKEN CURRY SOUP

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

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