Thai Chicken Soup

by Editorial Staff

Thai Chicken Soup is a perfectly balanced combination of sweet and salty, topped with spicy notes. The soup is fresh, bright, light and satisfying at the same time. The main thing is to find all the ingredients.

Cook: 50 mins

Servings: 6

Ingredients

  • Chicken breast (fillet) – 1 Piece
  • Champignons – 200 Grams
  • Lemon Grass (Stem) – 1-2 Pieces (Lemongrass or Lemongrass)
  • Fresh ground ginger – 1-2 teaspoons
  • Green onions (feathers) – 3-5 Pieces
  • Vegetable oil – 2 tbsp
  • Chicken Broth – 4 Glasses
  • Canned coconut milk – 400 Milliliters
  • Carrots – 2 Pieces
  • Jalapeno pepper – 1 Piece
  • Canned mini corn – 400 Grams
  • Rice Noodles – 1 Cup
  • Fish sauce – 2 Tbsp. spoons
  • Red Curry Paste – 2-4 Teaspoons
  • Lemon – 1 Piece (You need the juice of one lemon.)
  • Onion – 1/2 Piece
  • Parsley – – To taste
  • Salt – – To taste

Directions

  1. Cut the chicken breast into small pieces.
  2. Rinse the champignon and cut into slices.
  3. Peel the stem of the lemon grass from the top layer, cut into pieces, get rid of the hard parts of  the grass.
  4. Peel the ginger and chop finely. Or wipe it in a mortar.
  5. Peel and finely chop the onion.
  6. Peel carrots, rinse and cut into rings.
  7. Chop the rice noodles with scissors. We will need a glass of such shredded noodles.
  8. In a saucepan over medium heat, heat vegetable oil. Fry chopped onion and chopped ginger in it. Fry, stirring occasionally, for 3-5 minutes, until the onions are tender
  9. Add cooked lemongrass to the pot.
  10. Add broth to fried onions and ginger. Bring it to a boil, then simmer for 15 minutes.
  11. After 15 minutes, strain the broth using a sieve.
  12. In the same saucepan, add some more oil and fry the sliced ​​carrots and chopped jalapenos.
  13. Cook over medium heat for 5 minutes until the carrots are tender.
  14. Add strained broth to carrots and jalapenos.
  15. Add 200 ml coconut milk (half of the recipe).
  16. Add soy or fish sauce to the soup. They are used interchangeably here.
  17. Add mushrooms.
  18. Cut mini corn into 4 pieces and add to soup. Simmer the soup over medium-low heat for 3 minutes.
  19. After 3 minutes, add the chicken pieces
  20. After the chicken, add the chopped rice noodles to the soup. Stir.
  21. Add another 200 ml of coconut milk, stir and cook for 3 minutes.
  22. Remaining in Thai chicken soup add red curry paste, juice of one lemon and salt.
  23. Serve Thai chicken soup in portions garnished with parsley and green onions.

Bon Appetit!

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