Thai Curry Soup with Coconut Milk

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cans coconut milk, reduced fat
  • 1 bunch spring onion (s)
  • 6 teaspoons curry powder (Thai curry)
  • 5 teaspoon curry paste, red
  • 350 g chicken fillet (s)
  • 1 large carrot
  • water
Thai Curry Soup with Coconut Milk
Thai Curry Soup with Coconut Milk

Instructions

  1. Chop the chicken fillet and fry it in a saucepan. Dice the carrot and cook it in a saucepan with water until soft. When they are tender, add them to the meat.
  2. Chop the spring onions and add them to the meat. Sweat everything for about 5 minutes, then deglaze with the coconut milk.
  3. Now season with Thai curry and add the red curry paste. Let everything simmer for another 5 - 7 minutes.

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