Recipe #6101
Thai Red Curry and Coconut Soup
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 15 min |
6
servings
servings
Could also interest you
Recipe ingredients
- 6 cups (1.5 litre) Irresistibles chicken broth*
- 1 stalk lemongrass
- 4 tsp. (20 mL) Irresistibles ginger*
- 1 package rice vermicelli
- 1 14-oz. (396-mL) can light coconut milk
- 1 Tbsp. (15 mL) red curry paste
- 2 Tbsp. (30 mL) Irresistibles honey*
- 2 10-oz. (300-g) chicken breasts
- 1 head iceberg lettuce, sliced fine
- 1 bunch green onions, sliced fine
- ½ cup (125 mL) snow peas, sliced fine
- Irresistibles soya sauce* to taste
Preparation
In a large pot over medium-low heat, heat chicken broth with lemongrass and ginger. Meanwhile, soak vermicelli in warm water for 30 minutes.
Preheat oven to 350°F (180°C).
Add coconut milk, red curry paste and honey to broth.
In a skillet, brown chicken breasts, then finish in oven until no pink shows.
Cut chicken into strips.
Put some vermicelli, lettuce and chicken in each bowl and ladle hot broth over top.
Decorate soup with green onions and snow peas, and season with soy sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Thai-style Turkey Curry
- Turkey and coconut soup
- Cod Curry with Coconut Milk
- Sautéed Coconut Curry Fiddleheads and Chicken
- Thai Vegetable Scallions-Shrimp Curry
- Caramelized Squash Soup with Coconut Curry Pork
- Chicken Coconut Milk Soup
- Chicken with Curry and Coconut Milk
- Thai Pumpkin Soup and Shrimp
- Thai Mussel Soup
Turkey and coconut soup
You like this recipe?
Please comment it with your account