Thai Coconut Curry Soup
9,3 / 10
- 3 Tbsps vegetable oil
- 1 onion (peeled and finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 3 Chicken breasts (skinned and cubed)
- 1 Galangal (peeled and grated)
- 2 tsps Tamarind paste
- 2 Tbsps Fish sauce
- 3 Lime leaves
- 1 ⅔ cups Coconut milk
- ⅞ cup chicken stock
- 1 Lime (juiced)
- 12 cherry tomatoes (halved)
Thai Chicken Coconut Soup A spoonful or two of Thai curry paste would add a rich red colour
Heat the oil in a wok or large pan and fry the onion until deep gold and sweet.
Add the garlic and galangal and the cubed chicken and allow to colour on all sides.
Stir in the tamarind and fish sauce, then pour over the coconut milk and chicken stock. Stir in the lime leaves and tomatoes. Lower the heat and leave to simmer for 15-20 minutes until the chicken is cooked through.
Adjust the seasoning and stir in the lime juice just before serving