THAI CHICKEN CURRY SOUP
- 1 onion, finely chopped
- 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