Thai-Style Chicken Soup

READY IN: 40mins
Recipe by The Flying Chef

This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min's to get on the table.

Top Review by Heydarl

What a fabulous soup. Very easy to make & reasonably fast, with a great flavour. I added rice noodles for a little extra filling, but otherwise followed the recipe exactly. Thanks for sharing this lovely recipe. Made for Aus/NZ Recipe Swap Feb 2009

Ingredients Nutrition

Directions

  1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
  2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
  3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
  4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
  5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
  6. Just before serving stir in capsicum, onion, juice and coriander.
  7. Serve soup hot by itself or with bread.

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