Description
A comforting curry soup featuring chicken and vibrant Thai vegetables, enriched with coconut milk and aromatic spices.
Ingredients
- 1 bag of Thai wok vegetables (400 grams)
- 2 pieces of chicken breast
- 1500 milliliters of water
- 250 milliliters of coconut milk
- 1 tablespoon of curry powder
- 1/2 tablespoon of curry masala
- 1 teaspoon of sambal oelek
- 1 onion (chopped)
- 3 centimeters of fresh ginger (peeled and grated)
- 2 cloves of garlic (grated)
- 2 chicken bouillon cubes
- A handful of fresh coriander (coarsely chopped)
- 1 teaspoon of turmeric
- Generous pinch of freshly ground black pepper and salt
- 1.5 teaspoons of fish sauce
- 75 grams of mihoen noodles (roughly torn)
- Sunflower oil for frying
Instructions
- Heat a splash of sunflower oil in a sturdy stew pot or soup pan.
- Sauté the onions, garlic, ginger, sambal oelek, a pinch of pepper, and salt until fragrant.
- Stir in the curry powder, curry masala, and turmeric, cooking briefly to release their aromas.
- Add the Thai wok vegetables and stir-fry for a few minutes until they soften slightly.
- Crumble the chicken bouillon cubes over the vegetables, then pour in the water, fish sauce, and coconut milk. Stir well.
- Place the chicken breasts into the soup and cover loosely with a lid. Simmer gently for 15-20 minutes.
- Remove the chicken, chop it into bite-sized pieces, and return it to the pot.
- Mix in the mihoen noodles and coarsely chopped coriander; simmer for another 5 minutes until the noodles are tender.
- Serve hot, garnished with more fresh coriander if desired.
Notes
For a thicker soup, blend a portion of it or add more coconut milk. Store leftovers in an airtight container for up to 3 days.
