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Thai chicken soup

(0)
40 Min
 
portions
8 %

Carbs

9 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1590 g
Energy 530 kJ / 127 kcal 8417 kJ / 2012 kcal
Sat. fat 6 g 89 g
Unsat. fat 2 g 28 g
Fibre 1 g 9 g
Salt 156 mg 2478 mg
Units:
 
  • 592 ml
    Chicken stock
  • 419 ml
    coconut milk, canned
  • 200 g
    Chicken - Breast fillet
  • 100 g
    Sweet Potato or Kumara
  • 80 g
    Spring Onion/Scallion
  • 80 g
    Rice vermicelli
  • 50 g
    Red curry paste
  • 15 g
    Lime
  • 15 g
    Coriander leaves
  • 17 ml
    Sunflower oil
  • 10 g
    Ginger
  • 9 ml
    Fish sauce (Nam pla)
  • 10 ml
    Soy sauce
  • 5 g
    Lemongrass
  • 1.6 kg
    Total recipe weight

Equipment

1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners
Method

Preparation time

10 Min

Cooking time

30 Min

1

Crush the rice vermicelli with your hand into a bowl and add boiling water, stir and leave for 1-2 minutes until cooked with a bite. Drain of the water and rince in a colander with cold water. Leave to drain of the access water.

2

Cut the chicken into thin slices, chop the spring onions into fine slices of 1/2 cm, clean and cut the sweet potatoes into 2 cm cubes. Peal and finely chop the ginger. Beat / crush the lemon grass so that it gives more taste to the dish.

3

Place the stock pot on high heat with the oil and stir fry the chicken, the sweet potatoe, the curry paste, the chopped ginger and the lemon grass for 2 minutes

4

Add the chicken stock and bring to a boil, allow to simmer for 10 - 15 minutes

5

Add the coconut milk, soy sauce and fish sauce and heat until just below boiling point.

6

Squeeze in the remaining lime juice

7

Present your soup garnish on a plater on the table or in the soup bowls , (picked coriander leaves, rice vermicelli and spring onions)

8

Add a little more soy sauce or fish sauce to taste

9

Your Thai chicken soup is ready

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