Enjoy this Thai Coconut Chicken Soup recipe lovingly concocted by one of the leaders at Canadian owned Maison Orphee oil company. This recipe was crafted for the colder days of February when we need a good dose of comfort. It's easy to prepare, healthy and most importantly, it's TASTY!
Preparation time: 15 minutes
Cooking time: About 15 minutes
Yield: 4 to 6 servings
Ingredients:
2 chicken breasts
1 tbsp. virgin sesame oil Maison Orphée
1 tbsp. toasted sesame oil Maison Orphée (and more for garnish)
5 cups of homemade or store-bought chicken broth
2 tbsp. red curry paste (Thai Kitchen type)
1 can of coconut milk
150g rice noodles (about half a packet)
3 to 4 baby bok choy cut into pieces
1 red pepper, diced
Broccoli stalk, peeled and cut into pieces (to taste)
Juice of half a lime
1 tsp. fine grey sea salt Maison Orphée
For the toppings: coriander leaves, lime wedges, green onions, a drizzle of toasted sesame oil, sesame seeds, etc.
Preparation:
Cut the chicken breasts into pieces. Season with salt and pepper.
In a large saucepan, cook the chicken in the unrefined sesame oil and toasted sesame oil over medium-high heat.
When the chicken is cooked, remove from heat and set aside on a plate.
In the same pan, cook the curry paste for a few seconds. Add the broth and then the broccoli stem pieces. Season with salt.
Simmer for a few minutes, add the coconut milk and rice noodles. Cook for 2 minutes then add the pepper and bok choy. Simmer for another 2-3 minutes or until the noddles are cooked. Add the chicken.
Remove from heat, squeeze lime juice into soup and stir.
Serve the soup with the desired toppings.
Enjoy!
This recipe was sourced from maisonorphee.com
