Thai Chicken Soup
Spicy Thai chicken soup with spices, coconut milk, mushrooms, spring onions and beansprouts
Ingredients
- 1 Chicken breast
- 1 tbsp Coconut oil
- 1 Red chilli (sliced)
- Thumb-sized ginger (grated)
- 2 Garlic cloves (crushed)
- 2 Spring onions (roughly chopped)
- 1 tbsp Thai red curry paste
- 1 tsp Fish sauce
- 400ml Coconut milk
- 150ml Chicken stock
- 100g Mushrooms (sliced)
- 75g Beansprouts
- 2 Spring onions (chopped)
Garnish
- 1/2 Red chilli (thinly sliced)
- 1 tsp Chilli flakes
- 1 tsp Flat leaf parsley
Instructions
- Add the chicken breast to a saucepan and add cold water until just covered. Heat on low until the water is at simmering point and then cook for a further 15 minutes until the chicken is cooked through.
- Heat 1 tbsp coconut oil in a large pan to medium heat. Add the red chilli, ginger, garlic and spring onions. Cook for 1 minute stirring frequently. Add the red curry paste and fish sauce and cook for a further minute.
- Add the coconut milk and chicken stock and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the mushrooms, beansprouts and spring onions and cook for a further 5 minutes.
- Meanwhile, remove the chicken from the pan and place on a chopping board. Use two forks to shred the chicken and add it to the soup.
- Serve in bowls and top with red chilli, chilli flakes and parsley.