I looooove a good Thai soup and I always thought it was complicated to make but low and behold, it is not. It does have a lot of ingredients but in my opinion they are all a must, that is what gives it that beautiful depth of flavour.
YIELD 4-6 bowls
4 1/2 cups chicken broth
1 can coconut milk (full fat)
4 tablespoons red *Thai curry paste
1 tablespoon toasted sesame oil
1 tablespoon tamari (Light and gluten free)
1 tablespoon ginger (minced)
1 tablespoon garlic (minced)
2 Thai chili fresh (optional)
1 tablespoon honey
3” piece lemongrass (sliced in half)
2 cups shiitake mushrooms (sliced)
1 cup organic firm tofu (diced)
3 cups baby bok Choy (sliced)
1 cup onion (sliced)
1 lb or 4 boneless, skinless chicken thighs (sliced into 3-4 slices)
1-2 lime for juice (extra for serving)
¼ cup fresh cilantro (roughly chopped)
2 tablespoons coconut oil
Ramen noodles
Method
Cut the chicken thighs into 3-4 pieces and toss with ½ teaspoon salt and 1 tablespoon of the Thai red curry paste and set aside.
In a large soup pot, melt the coconut oil and add the onion, sauté the onion until soft.
Add the chicken and brown for 2-3 minutes
Add the garlic, ginger, lemongrass, shiitake and the remainder of the Thai red chili paste. Sauté for a couple of minutes
Add the broth, coconut milk, honey, sesame oil and tamari.
Simmer for 25-30 minutes covered
Remove the lid and take it off the heat. Add the tofu, bok choy, lime juice and cilantro.
Serve immediately over cooked ramen noodles and extra lime wedges
I love to pour my soup over cooked millet/brown rice Ramen noodles. You can add whatever vegetables or protein you would like to this, I just wanted to make it as simple as possible.
*I use Thai Kitchen Brand for my curry paste
