Green curry chicken coconut soup

 Green curry chicken coconut soup

(With radishes leaves for an added peppery flavour)

Ingredients:

1 or 2 chicken breasts depending on taste and size

2 onions

1 red bell pepper

2 garlic cloves

5 cm of Thai galanga ginger

5 cm of ginger ginger

1 or 2 spoonful of Thai green curry paste

The leaves of two bunches of radishes 

200 g of frozen string beans

200 g of frozen peas

200 g of frozen spinach

500 ml of chicken stock 

1 cube of vegetables stock

Black pepper

400 ml of coconut cream

Preparation:

Cut the chicken breast in cubes

Fry them for 6 min and set aside

Cut the red pepper in cubes. Fry and set aside

Cut the onions and brown for 6 minutes

Make a paste with the garlic cloves, the green curry, the galanga and fresh standard ginger

Add the paste to the onions, sauté for 3 minutes to develop the aromas. 

Add the chicken stock and the vegetables stock cube

Add the radishes leaves, the frozen vegetables, bring to a boil, reduce heat and cook for 20 minutes

Let it cool down then blend finely. 

Pass through a colander to get rid of the excess fibres. 

Add the fried chicken, the fried red pepper bits, the coconut cream, and the udon noodles

Reheat and let it simmer for five minutes. 

Enjoy, Bon appétit, ทานให้อร่อย (Thān hî xřxy)