Submitted by Taylah neve
CREAMY THAI CHICKEN SOUP
Serving: 6
Ingredients
- 1 tbsp oil
- 500g chicken thigh, sliced
- 1 medium onion, diced
- 1 red capsicum, thinly sliced
- 4 tbsp Thai red curry paste
- 4 cups chicken stock
- 2 tbsp cornflour
- 2 375ml cans of coconut milk
- 2 tbsp thai fish sauce
- 1 zuchinni grated
- 100g sliced mushroom
- 2 chillis sliced
- 1 buk choy sliced
Instructions
- Put the chicken stock in the slow cooker and add the chilli, put the slow cooker on low and leave for 10 minutes.
- Pan fry the chicken in the oil until brown.
- Drain the liquid in the pan.
- Add the onion and capsicum and cook for 2 minutes.
- Stir in the curry paste, cook for 1 minute or until fragrant.
- Add your mixture to the chicken stock and chilli.
- Stir in cornflour.
- Add fish sauce & coconut milk, stir well and cook on low for 2 hours.
- After 2 hours add the buk choy, mushrooms and zuchinni.
- Cook for a further 2 hours on low.
- Serve how it is or with vermacelli noodles
Tried this recipe?Scroll Down To Share What You Think
A good hearty soup for a cold winters night. I added more chicken and a little sweet potato. Also used spinach instead of bok choy because that’s what I had on hand. The family went back for seconds. Yum, thanks Taylah for your recipe.
We absolutely loved this recipe. My other half said it was the nicest soup he had ever eaten. Going to make it again this week and try prawns instead of chicken.
I made this for tea tonight and was a absolutely hit with the family. Next time I will double it so we have extras for the next day or to take to work. I also used spinach leaves as mentioned in one of the comments as didnt have the
bok choy.