Thai Chicken Soup: The Aromatic Balance
Embark on a taste journey with this Thai chicken soup, a symphony of flavors where the creamy sweetness of coconut milk meets the subtle spiciness of red curry, enhanced by the freshness of ginger and lime. Tender chicken and crunchy vegetables provide the perfect texture to this complete and comforting dish. Ready in just 35 minutes, it's perfect for both a weekday dinner and a convivial meal. This soup is a true balance between exoticism and comfort, promising to delight all palates.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare all ingredients: wash and cut vegetables, slice mushrooms, cut pepper into strips and onion into thin slices. Cut chicken into pieces. Grate ginger and chop garlic.
- 2
In a large pot, heat oil over medium heat. Sweat onion for 2-3 minutes. Add garlic and ginger, stir for 1 minute.
- 3
Add curry paste and roast it for 1 minute, stirring.
- 4
Increase heat, add chicken and sear for 3-4 minutes.
- 5
Pour in coconut milk and hot broth. Bring to a simmer, then simmer for 10 minutes over low heat.
- 6
Add mushrooms and pepper. Cook for 5-7 minutes.
- 7
Off heat, add soy sauce, lime juice and sugar. Season with salt and pepper. Stir in half the coriander.
- 8
Let rest 3-4 minutes. Serve sprinkled with remaining coriander.
- Do not boil the soup after adding coconut milk to prevent it from separating.
- For a vegetarian version, replace chicken broth with vegetable broth and chicken with tofu.
- Serve with Thai rice or rice noodles, and offer lime wedges and fresh chilies on the side.
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