A Thai flavored soup with some fresh vegetables, ideal as a starter or a light dinner.
Preparation time: 20 min + Cooking time: 40 min = Total time: 1h
| 2 | onions, minced |
| 2 tb. | olive oil |
| 2 | cloves of garlic, pressed |
| 2 | bell peppers, in stripes |
| 500ml | coconut milk |
| 5 | lime leaves |
| 20 | green pepper corns, finely chopped |
| 2 cm | galangal, grated |
| 3 | stems of lemongrass |
| 2 tb | green curry paste |
| 400g | chicken breast |
| 2 tb. | curry powder (any mixture) |
| ½ | lime (juice) |
| 250g | cherry-tomatoes, halved |
| coriander leaves, chopped | |
| Thai basil, chopped | |
| salt |
Simple Steps to Succeed
- In a pan, brown the onions using 1 tb. of olive oil.
- Add the pressed garlic, fry, then add the bell peppers.
- Deglaze with water (or wine), then add the coconut milk.
- To enhance the flavor of the lime leave, cut its side as shown in the picture. Then add it to the soup, together with the pepper corns, lemongrass and galangal.
- Add the green curry.
- Cut the chicken breast into bite-sized pieces. Coat all sides with curry powder, then fry it in a frying pan with 1 tb. of olive oil until slightly brown. Then add it to the soup.
- Let everything cook until the bell peppers are “al dente”. Then reduce heat, add the tomatoes.
- Season with lime juice and salt.
- Garnish with coriander and Thai basil leaves.
Serve with fresh bread.
