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Coconut Thai Chicken Soup

Richard Bewley
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine Thai
Servings 3 -4

Ingredients
  

  • 3 medium-sized skinless chicken breasts thinly sliced into strips
  • 2 tbsp of rapeseed oil
  • 1 tbsp of Thai green curry paste
  • 20 g of fresh ginger peeled and julienned
  • 400 ml of light coconut milk
  • 750 ml of chicken stock
  • 2-3 kaffir lime leaves
  • 2 tbsp of fish sauce
  • 150 g of egg or ramen rice noodles
  • 200 g of green beans washed and trimmed.
  • 1 large carrot julienned
  • small bunch of fresh washed coriander stalks removed and roughly chopped
  • 6 spring onions thinly sliced
  • 1 red chilli deseeded and thinly chopped
  • - 1 lime cut into 4 wedges

Instructions
 

  • First, bring a large pan of slightly salted water to the boil and cook the noodles until al dente. Depending on the thickness of the noodles, this could take 2-3 minutes. Drain, then set aside. Tip: you may want to pour the hot water into the serving bowls to keep them warm whilst you cook the soup. Rinse out the saucepan to use again.
  • Meanwhile, peel and julienne the ginger and carrots.
  • Next, slice the chicken breasts into thin strips.
  • Then, trim and slice the spring onions at an angle, and prepare the chilli, lime, and chop the coriander. Make up 750ml of chicken stock, and open a can of light coconut milk. All your preparation is now completed.
  • Heat the oil in the saucepan, and add the thai green curry paste. Add the ginger, and heat through. Then, add the chicken stock, kaffir lime leaves,fish sauce and coconut milk, then cover and bring to the boil.
  • Next, add the chicken strips to the broth, reduce the heat, and simmer for 10 minutes.
  • Then, add the trimmed beans and julienned carrots, cover, and simmer for a further 4-5 mins.
  • Add the sliced spring onion and chopped coriander, and simmer for a further 2 minutes.
  • Finally, divide the noodles between the bowls, and ladle the soup evenly between the helpings. Garnish with the red chilli, and lime wedges. Serve immediately.
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