James' Thai Soup
CATEGORIES
INGREDIENTS
- Cooking Time: 25
- Servings: 2
- Preparation Time: 10
- Fresh coriander
- A beaten stick of lemongrass
- 1/2 red chilli chopped (or to taste)
- 1 Garlic clove crushed
- Ginger
- 1 sachet of red thai curry paste
- Oil
- 500ml chicken stock
- 1 small tin of coconut cream
- Optional 1 potato/sweet potato (if you add this then add an extra 250ml of chicken stock)
- 2 cooked sliced chicken breasts (or a pack of pre-cooked deli chicken already sliced)
- Black pepper
DIRECTIONS
- Place the coriander (leaving aside a few leaves), the lemongrass, the chilli, the ginger, garlic and the red thai curry paste in a frying pan with oil and fry for 2 minutes or so.
- Add 500ml of chicken stock plus a small tin of coconut cream. If you want you can add a potato or a sweet potato at this point but increase the chicken stock by an extra 250ml. Cook for 5 minutes or so (5 minutes extra if you add the potato).
- Take out the lemongrass stick, add in two or three sliced cook chicken breasts and simmer for 10 minutes.
- Let it cool very slightly (otherwise you risk breaking your blender!), puree, and put back in the pan for 2-3 minutes.
- Top with a little black pepper and the leftover coriander leaves.