Saturday, March 27, 2010

Thai Chicken Curry Soup

This is quite simple to make; everything cooks in one pot, even! It's tasty as a soup, or add just a bit less chicken broth, and it's great over rice (omitting the vermicelli noodles).


  • 1 chicken breast, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 lime
  • 1 can unsweetened coconut milk
  • 1 tbsp green curry paste
  • 2 shallots, thinly sliced
  • 2 tsp chopped fresh basil
  • 2 cups low sodium chicken broth
  • 1/4 package rice vermicelli, broken into smaller pieces
  • 1 tbsp olive oil
  • kosher salt
  1. Heat the oil in a medium-sized saucepan over medium heat. Add the shallots and the curry paste. Cook until the onions have softened and the mixture is fragrant.
  2. Add in 1/2 cup of the chicken broth. Bring to a boil and reduce by 1/2.
  3. Add the coconut milk, chicken, bell pepper and the remainder of the chicken broth. Cook until chicken is cooked through.
  4. Add the rice vermicelli; cook until softened. Add the basil and juice from 1/2 a lime. Season with salt.
  5. Taste it!! Too thick? Add more chicken stock. Not enough curry flavour? Add more curry paste! And then ... enjoy! :)

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