Spicy soup made with red curry and coconut milk. In this version, I add rice vermicelli and chicken. But you can use whatever you want: rice, shrimp, pork, tofu, etc...
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Thai Soup
Instructions
- 1. Cook the rice vermicelli and set aside.
- 2. Cook the chicken with garlic and shallots.
- 3. Heat the coconut milk on low heat and add:
- finely chopped ginger
- lemongrass in large pieces (to easily remove them later)
- roughly chopped onions
- red curry paste - 4. Bring to a boil and simmer on medium heat.
- 5. Add:
- chicken broth
- bell pepper
- fish sauce (nuoc mam)
- sugar
- lemon - 6. Season with salt and pepper.
- 7. Serve the rice vermicelli in a bowl, then the meat, and finally the broth.
Notes & Suggestions
- Of course, if using pork or shrimp, replace the chicken broth with the appropriate broth.
Ingredients for servings
-
500 g of chicken breast -
200 g of rice vermicelli -
1 chicken bouillon cube -
4 garlic cloves -
2 shallots -
2 onions -
80 cl of coconut milk -
4 stalk of lemongrass -
1 medium fresh ginger -
1 red bell pepper -
2 teaspoon of red curry paste -
6 teaspoon of fish sauce -
4 tablespoon of sugar -
1 lemon
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