Spicy Thai Chicken Soup

Like most of the recipes I post, this is popular with the crew and I have been asked for my recipe several times. I have not gotten around to writing it down before now. For those who asked, here it is.

This chicken and rice soup is made with Thai red curry paste and coconut milk. You could make your own spice paste using lemongrass, galangal, cilantro, chilies shallots, and fish sauce, but for most of us it is an unnecessary step. The red curry paste is a staple in my pantry at home. I use it for soup stir fries and a variety of Asian dishes as a background flavor

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

1/2 diced red pepper

1/2 diced green pepper

1/4 cup grated ginger

2 cloves crushed garlic

1 tbsp red thai curry paste

1 cup diced chicken

1 cup cooked rice

4 cups chicken stock

2 cups coconut milk

1 oz lime juice

1/2 cup bias cut snow peas

Method

Cover the the bottom of a pot with a small amount of oil. Bring to a medium heat. Sweat the onion, celery, carrot ginger, and garlic

When the ingredients are heated though, add the red pepper, green pepper, and thai red curry paste, when the red curry paste is mixed in evenly, add the chicken stock and coconut milk.

Add the diced chicken and cooked rice.

Bring the soup to a simmer for 10 minutes, then add the snow peas and lime juice. Stir in, bring to temperature and serve.