Updated: Aug 8, 2019
All the aromatic flavours of Thai cuisine are on show in this Thai chicken soup recipe.
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
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.
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.
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
Serve immediately with toasted pitta bread, hummus and watercress.
Add the green beans and carrots to the soup and simmer for a further 5 minutes