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Ingredients
| olive oil: 1 Tbl |
| leeks: 1 whole leek |
| garlic: 1 clove |
| curry powder: 1 tsp |
| ground cumin: 1 tsp |
| ground coriander: 1/2 tsp |
| chicken thighs: 500 g |
| balsamic vinegar: 2 tsp |
| white corn flour: 1 Tbl |
| water: 1 Tbl |
| fish sauce: 1 tsp |
| red tomatoes: 1 |
| green sweet peppers: 4 whole peppers |
| lime juice: 1 Tbl |
| fresh basil (chopped): 1 Tbl |
Thai Style Chicken Soup
Credit: thai.food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
1
Heat oil in pan, add leek and garlic, cook, stirring until leek is soft.
2
Stir in curry powder, cumin and coriander, cook, stirring until fragrant.
3
Add chicken, cook, stirring until chicken is lightly browned.
4
Stir in water, stock cubes, lemon grass, coconut milk and sambal oelek.
5
Bring to boil, simmer, uncovered for about 10 minutes.
6
Blend cornflour with extra water and fish sauce.
7
Stir through soup until soup boils and thickens.
8
Remove and discard lemon grass.
9
Stir in chilli, shallots, lime juice and coriander.