Thai Style Chicken and Coconut Soup
Prep:  10 Minutes
Cook:  10 Minutes
Serves:  4
Average: 4.2 (5 votes)
Difficulty:
Cuisine:
Saved:
Thai
200
Recipe by: KitchenAid
You don't have to go to Thailand to produce the best Thai soup! The best of Thailand is embodied right here, in this delicious yet simple dish. This recipe uses the KitchenAid Artisan Diamond Blender.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Thai Style Chicken and Coconut Soup
Ingredients:
Method:
  1. For best results use the KitchenAid Artisan Diamond Blender
  2. Place the paste ingredients into the blender jug and cover
  3. Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary
  4. Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tablespoons of the spice paste and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally
  5. Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough)
  6. Add the coriander leaves and serve
Tips & Hints:
  • Thai curry paste- freeze the remaining paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
  • Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.