Green Curry Chicken Soup
 
 
Shopping/Pantry Guide 1 tsp cumin 1 tsp shrimp paste 1 tbs of shallots 2 cans of coconut milk 500g chicken ¼ cup of fish sauce 3 tbs sugar ½ cup coconut cream Add stock to lighten
Author:
Recipe type: Soup
Ingredients
  • To make Paste:
  • 2 stalks of lemon grass
  • 1 tbs of fresh ginger
  • 1 tsp cumin
  • ½ cup of fresh coriander
  • 6 garlic cloves
  • 8 green Thai chilli peppers
  • 1 tsp shrimp paste
  • 1 tbs of shallots
  • ¼ tsp lime skin
  • To make soup:
  • 2 cans of coconut milk
  • 500g chicken
  • ¼ cup of fish sauce
  • 3 tbs sugar
  • 1 cup of eggplant or bamboo shoots
  • ½ cup coconut cream
  • 6 lime leaves
  • 4 sweet basil leaves
  • Add stock to lighten
Instructions
  1. Blend until smooth all curry paste ingredients.
  2. Pour coconut milk and paste into large saucepan, heat to boiling. Add the chicken, fish sauce and sugar. Cook 5 minutes. Then add shoots or eggplant and simmer for 2 minutes. Add coconut cream, stir and add lime and basil leaves. Place in serving bowl and garnish.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/thai-pack/