A Taste of Thailand – soup challenge week 3 

Spring is still slightly confused about whether to stay or go, so I decided it was time for soup challenge week 3; and this time a hot spicy soup with lots of flavours.

Some time ago I went exploring in one of the many Asian supermarkets in my neighbourhood. I left feeling completely overwhelmed because I didn’t know what most of the things on the shelves are. One thing I did recognize and buy was a yellow curry paste and I’ve been looking forward to tasting it … and wauw, it was gorgeous but also very hot!

Ingredients

Serves 2

300 grams of chicken 
1 tsp of coconut oil
2 tbsp of yellow curry paste
1 can of coconut milk (400 ml)
300ml (3 dl) water
2 tsp tamari sauce
1-2 tbsp coconut palm sugar (I had to add this as the soup would have been too hot for me)
4 mushrooms
4 spring onions
1/2 red pepper
one handful of cashew nuts

Dice the chicken and fry it in the coconut oil for about 5 minutes over a low heat. It will finish cooking in the coconut milk. Wash the vegetables and slice them. Fry the mushroom in a pan until most of the water has disappeared, they should still be soft. Bring the coconut milk to the boil over a low heat, add the curry paste and stir until the paste has dissolved. Add the water and the chicken and leave to simmer for 15 minutes. Taste to see if the soup needs more curry paste, or as in the case of my soup, palm sugar. Add all of the vegetables and let the soup simmer until everything has been heated through and the chicken is cooked. Roast the cashews nuts and add them to the soup, and it’s ready to serve. 

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