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Thai Green Curry Soup

Soups are a life saver and more often than not, a quick meal to have. I made this soup on one of those days that was a little bit cold but the sun was also struggling to show face.


A friend of mine, (shout out to Mageto) gave me a tonne of lemon grass and aside from tea the only thing I could think to do with it is make a green curry paste. I however was not in a mood for a curry and so I decided to make a soup. What I love about this soup is once you've made the paste, the coup itself is super simple and takes all but 10 minutes to prep and cook.


Serves 4

  • 3 chicken breasts, diced

  • 4 whole pak choi, halved

  • 150 grams, 2mm rice sticks ( you can also just used whatever noodles you prefer)

  • 2 table spoons, green curry paste

  • 1/2 cup, coconut milk

  • 750ml, chicken stock

  • 1 lime cut into quarters

  • A handful of coriander leaves for garnish

  • 4 table spoons, red chili oil (Optional)

  • Cooking oil


In a sauce pan, add your oil and place on a medium heat. Once the oil has heater up, add your chicken breasts and cook for 10 minutes or until the chicken has turned opaque and is firm to the touch. Do not let it brown.


Next, add your curry paste, coconut milk and stock and mix well. Let the chicken simmer for another 5 to 10 minutes. Turn off the heat and add your pak choi into the broth and cover the pan. Let this steep as you prepare the noodles.


Cook your noodles according to packet instructions and then drain them and set aside.


To plate, put some noodles into a soup bowl and then ladle the hot broth over them, along with some chicken and half a pak choi. Garnish with a wedge of lime, a sprinkling of coriander and a drizzle of the chili oil.

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