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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Ingredients:
2 teaspoons peanut oil |
2 garlic cloves, thinly sliced |
2 tablespoons ginger, grated fresh |
4 tablespoons lemongrass, chopped |
2 teaspoons red chili pepper flakes, crushed |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 chicken breast fillet, boneless and skinless cut into thin strips |
1 onion, thinly sliced |
1/3 lb bok choy, shredded |
3 cups water |
240 ml coconut milk, one can |
1/3 cup fish sauce |
4 tablespoons coriander, chopped fresh |
Directions:
1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
2. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
3. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
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