Spicy Coconut Curry Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy thai taste at home. Ingredients:
4 small shallots |
2 cloves garlic |
1 jalepeno pepper |
tbs olive oil |
2 chicken breasts |
1 litre chicken stock |
1 can coconut milk |
2 tbs red curry paste |
1 lime |
cayenne |
tumeric |
rice noodles |
cilantro |
green onions |
bean sprouts |
Directions:
1. Fry chicken in a little oil until just cooked. Cool and shred with hands into small (bite size) peices.
2. Sautee finely chopped shallot, jalepeno and garlic in remaining olive oil until softened. Grate zest of lime to mixture. Add red curry paste and seasonings, mix well.
3. Pour in the can of coconut milk. Stir. Slowly add in chicken broth and the juice of the lime. Simmer on low heat at least 10 minutes.
4. Meanwhile, cook rice noodles; drain.
5. Add rice noodles to soup, stir.
6. Just before serving, toss in chopped cilantro and green onions, Sprinkle bean sprouts on top.
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