Thai Chicken soup
Thai Chicken soup
Servings: 6
Ingredients
Thai Chicken soup
- 2 thumbs ginger diced
- 1 onion, medium chopped
- 3 lime leaves (frozen are easily stored and cut) diced
- 2 tbl neutral oil (mild olive oil, rapeseed oil, etc)
- 1 dried spicy red chili or fresh mild red chili diced
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- 1 roasted chicken pulled to bite-sized pieces
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- 1 ltr chicken stock
- 400 g coconut milk (or half portion of coconut cream)
- 2 potatoes, small-medium (~200g) chopped into bite-sized pieces
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- 1 handful green beans chopped in thirds
- 1 handful snow peas chopped in half
- 1 red bell pepper (paprika) chopped in bite-sized pieces
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- 2 green onions chopped on the diagonal
Instructions
- Sautée ginger, onion, lime leaves, and chili in the oil until limp and starting to brown
- Add the chicken and stir in well
- Add the potatoes, chicken stock and coconut milk and simmer for 25 minutes.Add salt/pepper as needed
- Add the beans, snow peas, red paprika and simmer for 5 minutes
SERVING
- Ladel soup into bowls. Top with chopped green onions
Notes
Thai Chicken soup