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Thai Red Chicken and Coconut Soup

5 from 1 vote
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Ingredients
  

  • 2 tbsp oil
  • 1/2 red pepper cut into 1/4 inch strips
  • 1/2 inch ginger crushed
  • 4 cloves garlic crushed If this is too strong for you, reduce to 2
  • 1 stalk lemongrass
  • 2 heaped tsp thai red curry paste
  • 300 ml chicken stock
  • 1 tin 400ml coconut milk
  • 1.5 tbsp fish sauce
  • 1 tbsp brown sugar I use Coconut Sugar
  • 1 lb skinless chicken breast or boneless skinless thigh cut into thin strips

Toppings

  • 2 spring onion sliced
  • 3 tbsp coriander leaves chopped
  • 2 tbsp lime juice

Instructions
 

  • In a medium sized pot over a high heat, heat the oil and add the red pepper, ginger, garlic, lemongrass. Cook for 1 minute.
  • Stir in the paste and give it a good mix.
  • Pour in the stock and coconut milk and bring to a simmer (Don't let it boil). Turn the heat down to medium/low.
  • Add the sugar and the chicken and remove the lemon grass. Turn the heat right down and cover the pan. Cook for 10 - 15 minutes or until the chicken is cooked through.
  • Divide between 4 - 6 bowls and top with spring onions, coriander and lime juice.
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