Easy To Make Thai Chicken Soup
This Thai Soup is flavoured with Red Curry Paste and coconut milk and enriched with veggies and rice. Watch this easy step by step video to make your own exotic Thai soup perfect for anytime.
Ingredients
| Red curry paste | 3 Teaspoon (Thai) | |
| Red onion | 1/2 | |
| Chicken breast | 1 , butterflied | |
| Red pepper | 1 , cut in strips | |
| Mushroom | 6 (Brown) | |
| Chicken stock | 2 Cup (32 tbs) , warmed | |
| Kaffir lime leaves | 2 | |
| Canned coconut milk | 200 Milliliter (200 | |
| Salt | To Taste | |
| Cooked parboiled rice | 1/4 Cup (4 tbs) | |
| Coriander | To Taste | |
| Oil | 1 Tablespoon |
Directions
MAKING
Smear the chicken breast with one tsp of the paste, sauté and cut in cubes.
Cook the rice and keep aside.
In a pot, heat some oil and sauté the onion.
Add the mushrooms and cook for a minute.
Add the red pepper and only cook for a few seconds and we do not want it to turn into mush.
Add the chicken and then two tsps of the curry paste and mix well.
Add the warm stock and throw in the lime leaves and bring to a boil.
Add the coconut milk and salt to taste.
Add the rice.
SERVING
Add the coriander just before serving it hot!
Recipe Summary
Nutrition Facts
Serving size
Calories 252Calories from Fat 138
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 533 mg22.21%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1 g4%
Sugars 4 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
