Thai chicken soup
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All the aromatic flavours of Thai cuisine are on show in this Thai chicken soup recipe from Andy Waters. The chef serves it in a cup to make it more appealing to kids - but present it as you wish.
Ingredients
- 2 skinless chicken breasts , thinly sliced
- 2 tbsp of rapeseed oil
- 1 tbsp of Thai green curry paste
- 15g of fresh ginger , chopped into small matchsticks
- 350ml of light coconut milk
- 450ml of chicken stock
- 1 tbsp of fish sauce
- 100g of green beans
- 1 large carrot , cut into matchsticks
- 150g of egg noodles
- 25g of fresh coriander , chopped
- 6 spring onions , thinly sliced
- 1 red chilli , deseeded and thinly chopped
- 1 lime , cut into 4 wedges
Method
1
Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger
- 1 tbsp of Thai green curry paste
- 15g of fresh ginger , chopped into small matchsticks
- 2 tbsp of rapeseed oil
2
Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute
- 350ml of light coconut milk
- 450ml of chicken stock
- 1 tbsp of fish sauce
3
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
- 2 skinless chicken breasts , thinly sliced
4
Add the green beans and carrots to the soup and simmer for a further 5 minutes
- 100g of green beans
- 1 large carrot , cut into matchsticks
5
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes
- 150g of egg noodles
6
Add the coriander and spring onions to the soup
- 25g of fresh coriander , chopped
- 6 spring onions , thinly sliced
7
Drain the noodles and divide between 4 cups
8
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime
- 1 red chilli , deseeded and thinly chopped
- 1 lime , cut into 4 wedges
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Thai chicken soup
