Servings: 4 · Prep Time: 15 mins · Cooking Time: 30 mins
Total Time: 45 mins
Dinner | Lunch | Fibre
This is an awesome authentic Thai soup. While it only takes 45 minutes to prep and cook, if you are making the paste from scratch add another 20 minutes. That said, most people that love Thai food and follow our recipes tend to make our Thai paste in batches and freeze it.
- Chicken Breast
- Konjac Noodles (400g)
- Thai Paste (2 tbsp)
- Olive oil (2 tbsp)
- Chicken Stock (600ml)
- Lemon Grass (1stalk)
- Broccoli Stem
- Coconut Milk (1 can full fat)
- Fish Sauce (3 tbsp)
- Honey (1 tbsp)
- Lime (1/2)
- Kaffir Lime Leaves
- Basil Leaves (1/2 cup)
- Bean Sprouts (handful)
- Spring Onion
Finely chop the shallots.
Heat a medium pan and saut� the shallost in olive oil for 30 seconds. Add the Thai green curry paste and continue to saut� for 1 - 2 minutes.
Add the chicken stock and bring to a boil, then lower the heat to a simmer. Smash/pound the lemon grass, then chop and add to the pan along with the Kaffir limes leaves.
Dice the chicken. Add to the soup pan. Then add the broccoli. Simmer for 10 minutes.
Add the coconut milk, honey, fish sauce and lime juice. Continue to stir.
(Optional step) Take 1 cup of the Thai soup from the pan and place in a blender with fresh basil and blend. Then pour this back into the soup pan.
Try the soup at this stage. Add more chilli if desired.
Drain the water from the noodles, wash and add to the soup pan, and stir into the soup for 30 seconds.
To serve, use tongs to grab the noodles, chicken, and broccoli and place into a bowl. Pour the Thai green soup over the noodles and garnish with spring onion, bean sprouts, chilli, lime, and Thai basil.
Grate the rind of the lime. Place all of the ingredients in a food processor and turn into a paste. Use straight away or store in a jar in the fridge for up to 2 weeks or in an ice tray in the freezer for up to six months.
4 green Chili's (I chose those that say strength 2 out of 6 on packet)
4 shallots finely chopped
5 cloves of garlic
3 lemongrass stalks
3 teaspoons of grated lime rind (about 1 rind)
2 tbsp (approx.) of the root of coriander
6 kaffir leaves
Coriander seed 1 tbsp
1 teaspoon of cumin seeds
3 tablespoons of fish sauce
3 tbsp olive oil
2 tbsp ginger
1 tsp black pepper
2 tbsp dried shrimp paste
* If you don't like hot curry paste, then drop the green chilli completely.
* Don't use regular shrimp paste otherwise it makes the paste more green, but if its dried shrimp paste it doesn't seem to effect the colour. You can buy it from Amazon for just a couple of pounds and it has about a 2 year shelf life. It really makes a difference to the taste so try not to skip it.
* For the Green Chili's I chose those that say strength 2 out of 6 on packet.
* Use the root of coriander. When you cook with fresh coriander, never throw away the stems but build up a stash of them in your freezer to make this sauce. they are also great in green curries.