Creative Culinary Solutions

Thai Chicken and Red Curry Soup

This delicious Thai chicken and red curry soup will perfume your whole house. Its Thai flavour will please everyone!

Difficulty: 4/20
Yield serving: 2
Preparation time: minutes
Cooking time: minutes

Difficulty

4/20

Yield serving

2

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 375 mL (1 1/2 cup) of prepared Gluten-Free Vegetable First Stock Concentrate
  • 15 mL (1 tbsp)
  • 10 mL (2 tsp) of olive oil
  • 1 large chicken breast
  • 10 mL (2 tsp) chopped garlic
  • 1 chopped onion
  • 15 mL (1 tbsp) of chopped ginger
  • 1 box of 400 mL of coconut milk
  • 80 mL (1/3 cup) of chili bell pepper sauce with pieces
  • 250 mL (1 cup) of sliced Chinese cabbage
  • 100 g (3 1/2 oz) of rice noodles
  • Salt and pepper, to taste
  • 30 mL (2 tbsp) of fresh coriander leaves

Preparation

  • In a saucepan, heat oil over medium heat. Brown chicken strips for 3 to 4 minutes.
  • Add onion, ginger and garlic. Continue cooking for 2 to 3 minutes, until the inside of the chicken has lost its pinkish tint.
  • Add coconut milk, vegetable broth, Booster and chili sauce. Stir. Bring to a boil.
  • Add Chinese cabbage and rice vermicelli. Simmer over low heat for 3 to 4 minutes, until noodles are cooked. Season with salt and pepper.
  • Just before serving, garnish with coriander leaves

Ingredients

  • 375 mL (1 1/2 cup) of prepared Gluten-Free Vegetable First Stock Concentrate
  • 15 mL (1 tbsp)
  • 10 mL (2 tsp) of olive oil
  • 1 large chicken breast
  • 10 mL (2 tsp) chopped garlic
  • 1 chopped onion
  • 15 mL (1 tbsp) of chopped ginger
  • 1 box of 400 mL of coconut milk
  • 80 mL (1/3 cup) of chili bell pepper sauce with pieces
  • 250 mL (1 cup) of sliced Chinese cabbage
  • 100 g (3 1/2 oz) of rice noodles
  • Salt and pepper, to taste
  • 30 mL (2 tbsp) of fresh coriander leaves

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