Discover the vibrant flavours of homemade Thai chicken soup

We don't just eat exotic dishes on vacation. However, it's best to find inspiration and recreate them later at home during a trip. A good idea is Thai cuisine, and its classic - Thai chicken soup. Perfectly creamy and temptingly spicy, the proper selection of ingredients makes this dish compete even with traditional chicken soup.

Plenty of protein, valuable fats, and vitamins from vegetables — that's a brief description of the products needed to prepare Thai chicken soup. To reflect the original taste, it's good to stock up on exotic additions like lemongrass, soy sauce, and curry paste.

Thai cuisine can be off-putting due to overly spicy dishes, but it depends on the main ingredients. The popular curry paste used for one-pot dishes and soups comes in various levels of spiciness. Yellow curry paste, based on turmeric, is the mildest. The red paste is slightly spicier due to dried red chili, while green curry paste, based on fresh green chili peppers, is the spiciest. Interestingly, depending on the region of Thailand, their spiciness may vary slightly.

Thai cuisine features many chicken dishes, but it can also be swapped with shrimp or tofu. You can replace poultry with seafood or a vegan substitute in this recipe. Thai soup in any of these versions will be delicious.

Ingredients:

• 1 chicken breast,
• 1.4 litres of broth,
• 2 teaspoons of coconut oil,
• 1 cup of good quality coconut milk,
• 1 small onion,
• 140 grams of red pepper,
• 110 grams of mushrooms,
• 3 tablespoons of curry paste,
• 2 teaspoons of soy sauce,
• 2.5 centimetre fresh ginger piece,
• 1 large clove of garlic,
• 1 teaspoon of curry powder,
• 1 teaspoon of brown sugar,
• Thai basil or lemongrass,
• to serve: lime and fresh cilantro,
• optional: rice noodles.

Preparation:

1. Peel and finely chop the onion and garlic. Wash and dry the pepper and mushrooms, then cut them into smaller pieces. Scrub ginger thoroughly, peel, and slice.
2. In a heavy-bottomed pot, heat coconut oil. Add curry paste and heat for a moment. Cut the chicken into cubes and quickly sauté on both sides in the mixture.
3. Add garlic, onions, and mix everything. Throw in the pepper and mushrooms, sauté for a while and pour in the broth.
4. Add lemongrass, curry powder, soy sauce, and sugar. Cook for about 15 minutes. Pour in the coconut milk. At this point, you can optionally add noodles. Cook for another 5-10 minutes over low heat.
5. Serve with cilantro and lime wedges — the juice will instantly season the soup, adding delicious tartness.