This thai curry soup with chicken is one of my family’s favorites!
Its primarily because you just toss everything in a soup pan without having to peel ANY of the vegetables!
Everybody can do that! 😉
You simply just cook it all together, press the well cooked vegetables through a sieve and serve with chicken and some julienne cut vegetables and drizzle with fresh cilantro. Et voilá!
Thai Curry Soup with Chicken
Ingredients: (serves 4)
2 tablespoons of olive oil
3 tablespoons of red curry paste
1 whole chili
1 thumb sized fresh ginger
1/2 whole garlic (simply just cut it and throw it all in)
1 red onion
3 carrots (+ extra to garnish)
1 leak (+ extra to garnish)
1 lime (the juice)
1 can of coconut milk
half pint of heavy whipping cream
32 oz chicken stock
salt and peber
3 chicken breasts (cooked separate)
(fresh cilantro for garnish)
In a large soup pan add everything – except the liquids (lime juice, coconut milk, chicken stock and whipping cream) and cook a few minutes while stirring.
Add the liquids and cook (simmer) the soup for 2-4 hours.
Sieve the soup and press the vegetables through the sieve until only a dry (about 1 cup) mass is left. (this part takes about 5-10 minutes and is the most boring part 😏)
Blend the soup and taste if more salt/peber is needed.
Boil the chicken until it is tender and cool it down.
Cut the chicken in bite-sized pieces.
You can choose to add the chicken and the leeks- and carrots cut into julienne to the soup and cook it together for about 10 minutes – or simply just add it before serving.
Sprinkle the soup with fresh coriander.