Thai Curry Soup with Chicken

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!

Serve with Naan bread or a nice homebaked baguette with garlic/parsley butter.

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.

Serve with Naan bread or a nice homebaked baguette with garlic/parsley butter.

Enjoy!