Home Cookin’ - Thai Style Red Curry Coconut SOUP
I have been a WORK OUT freak lately…. thanks to my new gym @blinkfitness. $20 a month for membership?? Holla back now.
I am totally overhauling my Aussie Ass and am going to be ripped by my Thailand trip…… ( 4 week countdown has already begun )
So, after today’s workout at the gym, I was inspired to cook a delicious Thai Coconut soup with poached chicken and here is the recipe below.
Thai Coconut Soup
INGREDIENTS
1 stick of lemongrass (bashed w. back of knife or rolling pin then roughly chopped)
1 Long Red Thai chilli ( or 2 -3 birdseye chilli’s ) Sliced
4 cloves garlic diced
2 inch piece of ginger - roughly chopped
bunch cilantro chopped
bunch basil chopped
1 tablespoon red curry paste
1 Large can coconut milk
2 cups chicken stock
Juice of 1 lime
1 boneless skinless chicken breast
1 large onion sliced
1 cup broccoli florets
2 large shitake mushrooms sliced
1 scallion sliced
Fish sauce to taste ( approx 4 tablespoons )
Sriracha to taste ( approx 2 tablespoons )
Rice noodles/ Mei Fun - I used brown rice noodles.
Method:
In a large saucepan saute, half the onion, the lemon grass, half the ginger, half the garlic, half the chillies and a palm full of chopped cilantro & basil for a few mins until fragrant.
Pour in the coconut milk, the chicken stock and stir through the Red Curry paste + a squeeze of lime and simmer on medium low heat for about 10mins.
Make rice noodles to package directions ( I soaked mine in boiling water for a few minutes then drained them ) and then set aside for serving.
Taste the broth and add a little fish sauce and Sriracha to your liking.
Take the whole large chicken breast and gently lower into the sauce pan and make sure it is covered with liquid.
POACH the chicken, covered and on a medium simmer for 12 mins.
Take out the Chicken Breast and keep to the side for now to cool slightly.
Strain the broth through a sieve and discard the veggies/ lemon grass stalk etc.
You should have a lovely silky, slightly pink hued broth.
In the same sauce pan, saute the remaining onion, garlic, ginger, chillies. Add the Shitake mushrooms and the broccoli.
Cut up/ shred the poached chicken breast and add back to the pot with the veggies.
Pour over the strained broth and let simmer for a few minutes.
Taste and add more Sriracha/ Fish sauce/ lime juice to balance the flavors.
Stir through the remaining herbs.
Section the noodles into serving bowls and then spoon the soup over the top.
This was SO delicious and healthy!
You could definitely add other veggies or even try with shrimp instead of chicken.
Let me know if you make this at home :)
Sarah x
