Thai Soup with Coconut and Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 1 bunch spring onion (s)
- 3 tablespoon curry paste
- 1 liter vegetable stock
- 1 can coconut milk, approx. 400 ml
- 3 tablespoon soy sauce, light
- 150 g Asian veetable mix, frozen
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings. Cut the chicken breast into strips or bite-sized pieces.
- Sear the chicken sticks in a little oil in a saucepan and season with salt and pepper. Before the chicken is completely white, add the spring onions and curry paste and mix well. After a few minutes fry, deglaze with the coconut milk and vegetable stock. Then add the soy sauce. Bring to the boil and add the frozen vegetables.
- After about 5 minutes the vegetables should be soft and the soup can be served.
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