Thai Chicken Soup

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

With coconut milk and medium-hot green curry paste, this Asian-inspired dish gets a pop of color from red bell pepper and a squeeze of lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small skinless, boneless chicken breasts, very thinly sliced crosswise (about 450 g)
6 cups low-sodium chicken broth
1 can (425 g) coconut milk
110 g thin rice noodles, broken into pieces
1 tbsp. vegetable oil
1 onion, thinly sliced into half rings
2 crushed cloves of garlic
1 tbsp fish sauce, plus a little more to taste
2 red bell peppers, thinly sliced into strips
1 tablespoon fresh lime juice, plus more to taste
2 tbsp green curry paste (a mixture of ground green chilies, lemongrass, coriander, garlic and lime juice)
1 cup coarsely chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, rice noodles, coconut milk, sweet pepper, onions, garlic, curry paste, fish sauce, lime juice, cilantro

Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and golden.

Add the garlic and curry paste and cook, stirring, for 1-2 minutes. Pour in the chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.

Add the bell pepper and noodles and simmer, uncovered, until al dente, about 3 minutes. Add the chicken and simmer until cooked through, about 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Categories:

recipe / Winter dishes / Dinner / Soups / Cream soups / / Thai cuisine

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