Ingredients
Thai Style Chicken Soup
- 2 chicken thighs, bite sized pieces
- 15 grams Grapeseed Oil
- 5-6 button mushrooms, sliced
- 1 shallot, finely chopped
- 1-2 teaspoon Thai red curry paste
- 1 fresh red chilli, diagonally chopped (optional)
- 1 sachet coconut milk powder
- 1 tablespoon TMX Veggie Stock Paste
- 600 gram water
- 1 inch of ginger, cubed
- 2-3 Kaffir lime leaves, torn
- 1/2 lime, juiced
- 1 Lemongrass stalk, (or 1 tbsp lemongrass paste)
- 2 tablespoon fish sauce
- 1 tablespoon raw sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add ginger to bowl. Grate, speed 9, 10 seconds. Scrape down.
Add oil, shallots, and button mushrooms. Saute 100°, speed 1, 4 minutes.
Add curry paste and chicken. Saute 100°, speed 1, 1.5 minutes.
Add remaining ingredients. Cook 100°,
"Gentle stir setting" , 20 minutes.
Thai Style Chicken Soup
Tip
Delicious on it's own, or served with rice.
Shallots and mushrooms could be chopped in the thermomix if you're not too worried about the presentation.
Galangal can be used instead of ginger.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks Annieooby! Great suggestions
Delicious soup. I added some beans and capsicum in the last few minutes and served over noodles for a more substantial meal. I would halve the stock paste next time as I found it a little bit salty. Thanks for a great recipe.
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