Nothing tastes quite so good as a Thai curry soup especially when you throw a generous handful of prawns and some chicken into the mix. This soup is more like a broth, it’s simple, nourishing yet a meal in itself. So while you’re reading this think of a luscious spicy, creamy liquid full of Thai flavours that’s both healthy and enlivens and awakens the tastebuds.
So, if like me you adore Thai food – that wonderful fresh, clean, fragrant and tasty cuisine – then you’ll adore this coconut infused dish. Best of all its easy to make so give it a go.
Tasty Thai Broth
2 small chicken breasts (sliced thinly)
10 king prawns (raw)
200g egg noodles (plus 50g)
1 cup of chopped broccoli
1/2 cup chopped cabbage
1/2 small onion/shallot (sliced)
1 small green chilli
2 spring onions (sliced diagonally)
1 can coconut milk
1 cup chicken stock
3 tbsp red curry paste (see my recipe here)
1 tbsp fish sauce
2 lime wedges
2 tbsp peanuts
Place eggs in boiling water and cook for approx 7 minutes. Set aside.
Add 1 tbsp oil to a pot over a medium-high heat and add onions and chillies. Fry for 2 minutes then add the curry paste. Fry for a further 1 minute then add the chicken.
Coat chicken in paste and fry until sealed.
Add the stock, coconut milk, fish sauce and the veg and lower heat to a medium.
Simmer for about 15 minutes until the veggies have cooked but still retain a bite. Add the prawns and simmer until pink and cooked through.
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