Wednesday, May 8, 2013


Thai Coconut Curry Soup


2 x 400ml cans premium coconut milk
1 heaped Tablespoon Thai curry paste
1 bunch corriander roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken stock
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob ginger
a handful bean sprouts
230g rice noodles
1 bunch corriander leaves, rinsed well
2 or 3 green onions, thinly sliced 
a sprinkle or two salt or soy sauce

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken stock, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the corriander leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining corriander leaves. 



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The Boutique Markets Team