Thai chicken soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6 people
Ingredients
  • 3 garlic cloves
  • 10 g of fresh ginger
  • 1 medium onion
  • 30 g of rapeseed oil
  • 400 g of carrots
  • 400 g of sweet potato
  • 450 g of bell peppers
  • 1 liter of water
  • 1 vegetable or chicken stock
  • 500 g of chicken breast
  • 400 g (1 can) of coconut milk
  • 10 g of salt
  • 300 g of cabbage
  • 100 g of peas (frozen or canned)
  • 4 g of turmeric
  • 2 g of curry
  • 1 g of powdered lemongrass
To serve:
  • Chili oil
  • Fresh coriander
  • Lemon juice
Preparation
  1. Crush the garlic cloves with a garlic press, chop finely the ginger and grossly the onion. Place the ingredients in a 5 liter pan with the oil and let simmer until the onions will have become soft and golden.
  2. Clean, peel and chop the carrots and the sweet potato. Add them to the pan, mix well and let it cook for few minutes still.
  3. Add the water and the stock.
  4. In the meantime, clean and chop the bell peppers and add them to the pan.
  5. Chop the chicken, add it to the soup with the coconut milk (use both the solid part and the water).
  6. Wash the cabbage and chop it grossly.
  7. When the vegetables and the chicken in the pan will be cooked, add the cabbage, the peas and the spices. Let the soup cook for few minutes.
  8. Serve hot. Add fresh coriander, chili oil and lemon juice to the portions to taste.
Recipe by The Adagio Blog at https://adagioblog.com/thai-chicken-soup/