Tuesday, 8 January 2013

Thai Curry Soup


I made this today for lunch and was so impressed by it, I had to have seconds. The recipe is inspired by 'chicken curry noodles' from my Wagamama's cookbook, but I rarely do exactly what recipe says to do, so I turned the dish into a warm, filling, and healthy soup. 


It is very quick and easy to make, doesn't cost much, and will do you good - I packed mine with favourite veggies (I usually end up with more vegetables than noodles). This is a perfect dish for those who are health conscious (e.g. my sister, who is training hard to achieve her fitness goals) and love food full of flavour (me, that is).


 Here's what you need to feed two hungry people:

1 tsp coconut oil,
1 tbsp peanut butter,
2 small chicken breasts, sliced
noodles enough for two (choose your favourite - egg/whole wheat/rice),
a big tbsp of green curry paste,
1 clove of garlic, minced
3 spring onions, chopped
half chilli, finely sliced
big bunch of coriander leaves, chopped
a piece of ginger, finely chopped,
juice and zest of half a lime, other half reserved for serving,
a big splash of soy sauce,
1 tbsp fish sauce,
1.5 cups chicken stock,
0.5 cup coconut milk,
a selection of your favourite vegetables (I used chesnut mushrooms, baby sweetcorn, mangetout, baby broccoli, and yellow pepper),
a small hand full of toasted coconut flakes for serving (if yours isn't toasted, just pop them in hot pan for a couple of minutes, until they brown a little).

Heat the coconut oil in a pan and cook your chicken seasoned with salt and pepper until it's cooked through. Shred it into smaller pieces, add peanut butter and a glug of soy sauce, then leave it on low heat for another few minutes. 

While chicken is cooking, get yourself a big saucepan, heat a little piece of coconut oil and fry garlic and spring onions for a minute. Then pour chicken stock, and coconut milk, add sliced muchrooms, green thai curry paste, lime juice, zest, ginger, fish sauce and some soy sauce, bring to boil. Noodles usually take few minutes, so pop them in the saucepan when your chicken is nearly ready. If you're like me, and prefer your veggies crunchy, put them all in together with noodles and let simmer for few minutes until the noodles are soft. Check if you need more seasoning, I always find it that it needs more soy sauce, add the chilli.

Transfer the chicken on top of the noodle soup and sprinkle generously with spring onions and coriander. Serve with a wedge of lime and toasted coconut flakes on top.




 
Boyfriend and I slurped the soup moaning how tasty, fresh and fragrant the soup is. I will definitely make this again and again.




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