Thai Red "Dragon" chicken soup
Love a good hot Thai curry, tried dozens of online recipes but none of them hit the mark. This is my daughter-in-laws recipe and got to say, love it.
Measurements are as per her recipe but I'm a lover of the spice so increasing the chillies and garlic.
If you fancy a thicker curry, use coconut cream.
Thai Red "Dragon" chicken soup
Love a good hot Thai curry, tried dozens of online recipes but none of them hit the mark. This is my daughter-in-laws recipe and got to say, love it.
Measurements are as per her recipe but I'm a lover of the spice so increasing the chillies and garlic.
If you fancy a thicker curry, use coconut cream.
Cooking Instructions
- 1
Stock - prep the lemongrass, chilli 🌶, garlic, onion and ginger.
Fry it all up for 5 minutes with the chilli paste. Keep staring
- 2
Boil up 400ml of water with 1 x chicken stock cube poor into the mix and throw in some lime leaves 🍃
Simmer for 30 minutes
- 3
Strain the mix, keeping only the stock.
NOW, This is a choice for you, I fished out some of the onions, chilli and chunks of garlic and threw them back in.
- 4
Gently fry up the chicken. Don't overcook it. This can be done upfront.
- 5
Add coconut milk to the stock, heat through and add mushrooms, green beans and chicken.
- 6
NOTE! ADD NOODLES ONLY IF YOU WANT A THICKER DISH.
- 7
Serve with fresh green onions, coriander and some more diced red chilli 🌶
- 8
Add 2 x tbsp of fish sauce, don't go too heavy, you can add to taste later.
Squeeze in some lime juice.
- 9
Serve with more diced chilli, green onion and fresh coriander
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