Greg`s Mild Thai Soup with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bell pepper (s)
- 160 g Mie noodles
- 100 g suar snap peas
- 400 ml coconut milk
- 1 onion (s)
- 2 spring onion (s)
- 3 teaspoon curry paste, mild tikka masala)
- 300 g chicken breast fillet (s)
- 2 tablespoon, leveled Thai curry powder, yellow
- 2 cloves garlic
- 150 g mushrooms
- 1 teaspoon salt
- 2 tablespoon soy sauce
- 600 ml water
- 2 tablespoon, heaped tomato paste
- oil
Print Recipe
Pin Recipe Instructions
- Dice the onion and finely chop the garlic. Cut the bell pepper, sugar snap peas and chicken breast into bite-sized pieces. Cut the spring onions into rings and the mushrooms into slices.
- Sauté the onions and garlic in a saucepan with a little oil. Add the curry powder, curry paste and tomato paste, fry for 3 minutes and then deglaze with the water. Add the paprika, spring onions and the snow peas. Simmer for 10 minutes, then add the mushrooms and the chicken. Simmer for another 7 minutes, then add the coconut milk and season with salt and soy sauce. The soup can taste a little stronger, since the Mie noodles are added. Cook this for another 5 minutes, then the soup is ready.
- Best served in a deep bowl with chopsticks.
- Tips: For a vegetarian option, use soy granules instead of chicken.
- Before you add the Mie noodles, you can let the soup steep longer. This intensifies the taste again and is highly recommended.
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