So I realize its still pretty warm outside at the moment and hot soup is not really on everyones mind but since I just moved house I had a few bits and pieces that needed using up so I thought I would make this tasty Thai soup. I am a big fan of anything I can make a large portion of in one pan. That way I can portion it out and eat it for a few days in a row. Some people might think that’s a bit boring but once I get a taste for something I have to eat it again and again until I get sick of it. You could also put it in little containers and put a couple in the freezer and just zap them in the microwave when you want to eat it. I do this with quite a lot of the foods I make so there is always something for dinner if I don’t fancy cooking.
2 pints of chicken stock (preferable home made, just boil left over chicken bones in water)
300g of left over roast chicken
1 can of coconut milk
4 cloves of garlic
1 red pepper
1 green pepper
2 table spoons of green curry paste
3 stalks of lemon grass (I bought mine at the foreign food mart in Itaewon)
4 kariff lime leaves (a friend brought me these from home, but I think they are in the foreign food mart too)
200g of rice noodle
A bunch of spring onions
Fry the onions and garlic until they have softened. Add the green and red peppers and fry for a couple of minutes, before adding in the curry paste. Pour the chicken stock into the pan along with the coconut milk and bring to the boil. Chop up the lemon grass very finely and throw it into the soup. Add the kariff lime leaves and leave to reduce by half. Add the rice noodles into the soup and cook for a further 5 minutes or until the noodles are done. Add the juice and zest of the lemon. Throw in the chicken and spring onions and serve. Voilà a tasty Thai chicken soup.