I am in love in this soup. And so much so that I could really eat them every day right now. Everybody ! This week it was almost 4 times and I would tolerate even more. It is this concentrated load of flavors that sets this soup apart from a simple chicken noodle soup. She hardly needs seasoning. Only curry paste, fish sauce and lime juice. Okay, some ginger and garlic are added and complete the taste.
Red Thai curry soup
And how good this soup looks! If you want to impress friends and family, then it is just the thing! If you are unsure about the degree of severity, try it with a little less curry paste the first time. I have also omitted the specification of EL, because I find the indication of the mass much more useful, but 30 g are just under 2 EL.
When I was younger – at that time – I did not like spicy food, that has changed over the years and thanks to my love of Indian food, I can now tolerate spiciness better
We throw in the soup into Pak Choi. I think I’ve worked with Pak Choi only once before, but he laughed at the Asian shop lately … I just could not resist that. The trained eye will also notice that in the pictures maybe one or the other spinach leaf will find.
Why it is like that? I cooked the soup in the evening and shot a bunch of pictures. Now the recipe was so good that I had to cook it the next day. Unfortunately, we only had half a puff of Choi and I added half a bag of baby spinach. Tastes just as delicious
I cooked the chicken before, of course you can fry it with the curry paste and then cook it in the soup. But by pre-cooking the meat with a piece of lemongrass, this is not only wonderfully aromatic, but also tender. Then you can easily strip it, similar to Pulled Pork. This makes it much easier to eat with the chopsticks
And if you have guests, you just prepare everything and just before serving, meat, noodles and pak choi.
So that’s it for today, what should I say to such a delicious soup? If, by the way, you should have questions about the ingredients, do not hesitate to write me a note. Feel free to use Facebook or Instagramm.
Have a nice Sunday evening!
- 150 g chicken breast fillet
- A 3 – 4 cm piece of lemongrass (optional)
- a pinch of salt
- 1 tbsp oil
- 1 – 2 shallots (optional)
- 2 cloves of garlic
- 10 g of ginger
- 30 g red curry paste
- 100 g glass noodles
- 600 ml of chicken broth
- 150 ml coconut milk
- 2 dried kaffir lime leaves (optional)
- 1 lime
- 1 tablespoon fish sauce
- 1 small pak choi, alternatively 80 g fresh baby spinach
- 1 – 2 spring onions
- 1 red hot pepper
- Dab chicken fillet dry and put in a pot **, cover half of it with water and add a generous pinch of salt. Add the lemongrass. Bring to a boil over medium heat, reduce heat and leave for 10 – 15 minutes until meat is cooked. Meanwhile prepare the other ingredients!
- Peel the shallots, halve lengthways and cut lengthwise into thin slices . Peel garlic and ginger and finely grate / dice / squeeze. Quarter the lime lengthwise, then halve the length of 2 quarters as a later addition. Press out the two remaining quarters, set aside. Wash the spring onions, dry them and cut off rings about 2 mm thick (place the knives diagonally, then look a lot more beautiful, see picture). Wash pak choi or spinach and leave to dry. Weigh curry paste ***, set aside. Cut the peppers into thin rings, set aside.
- Put glass noodles in a saucepan or bowl and pour boiling water over them. Pull until they are cooked (2 – 4 minutes). Drain and set aside ****.
- Pluck cooked chicken meat into fine strips, use the remaining cooking water later to make the broth up to 600 ml.
- Heat the oil in medium sized, high enough saucepan. Add curry paste, garlic, ginger and the shallots and roast neatly. Deglaze with coconut milk and broth. Add kaffir lime leaves, bring to a boil and reduce heat.
- Cut Pak Choi from the front into thin strips, also process the white part at the end. Add chicken and rice noodles to the soup. Season with fish sauce and lime juice.
- Just before serving, add the pak choi (or spinach) and let it simmer for about 2 minutes.
- Serve soup in bowls and decorate with spring onion and chilli rings. The remaining lime columns to give.
** Please dose according to the desired sharpness. 30 g is perfect for me personally. If you are not used to sharpness, you should use only 20 g the first time.
**** If you want, you can even let the rice noodles in the broth.