Thursday, September 20, 2012

Allergy free Thai red curry chicken soup recipe

  • 1 tbsp olive oil
  • 1 brown onion, sliced
  • 2 tbsps Thai red curry paste (check ingredients)
  • 1 double chicken breast, trimmed and sliced
  • 4 cups chicken stock made from a Massel salt reduced chicken ultracube
  • 1 broccoli, cut into small florets
  • 100g green beans or snow peas, trimmed and sliced
  • 500g fresh baby corn, thinly sliced diagonally
  • 500g bamboo shoots, drained
  • 400ml can coconut milk
  • 1 tbsp fish sauce (optional) or a pinch of salt

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion and cook for 5 minutes or until the onion is tender.
  • Add the red curry paste and cook for 1 minute or until fragrant.
  • Add the chicken and stir to coat the chicken in the red curry paste.
  • Add the chicken stock and bring to the boil.
  • Reduce the heat to medium-low.
  • Simmer for 10 minutes or until the chicken is almost cooked through.
  • Add the broccoli, beans, corn, bamboo shoots and coconut milk.
  • Simmer for 5 minutes or until the vegetables are tender and chicken is cooked through.
  • Stir in the fish sauce or salt.

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