Creative Culinary Solutions

Thai Chicken and Red Curry Soup

Name: Thai Chicken and Red Curry Soup
Yield: 2
Ingredients: 375 mL (1 1/2 cup) of prepared Gluten-Free Vegetable First Stock Concentrate15 mL (1 tbsp) 10 mL (2 tsp) of olive oil1 large chicken breast10 mL (2 tsp) chopped garlic1 chopped onion15 mL (1 tbsp) of chopped ginger1 box of 400 mL of coconut milk80 mL (1/3 cup) of chili bell pepper sauce with pieces250 mL (1 cup) of sliced Chinese cabbage100 g (3 1/2 oz) of rice noodles Salt and pepper, to taste30 mL (2 tbsp) of fresh coriander leaves

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

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