Thai Chicken and coconut soup
Thai Chicken and coconut soup
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Tip~ To make this a more substantial supper dish, add 200g / 7oz cooked fine noodles and 100g / 4oz peeled raw prawns. Allow the noodles and prawns to simmer gently in the soup until the prawns turn pink and are cooked through.
Ingredients
1 tablespoon vegetable oil
2 skinless chicken breasts cut into thin strips
4 tablespoons Thai green curry paste
1 red chilli, finely chopped
2 tins coconut milk
200ml / 7floz chicken stock
Small bunch mint, chopped
Small bunch basil, torn
To serve: scatter with roasted peanuts and the juice of 1 lime
Method
- Add the oil to a hot pan and fry the chicken strips together with the curry paste and chopped chilli.
- Add the coconut milk and stock and bring to the boil.
- Simmer gently for 3 - 4 minutes; ensure the chicken is cooked through before adding the mint and basil leaves.
- Serve scattered with the peanuts and lime juice.