Thai chicken soup is a different type of dish and is originated from Thailand. Even though its origin is Thailand, it’s now very popularÂ all over the world.Â It can be prepared easily.
Ingredients Required for Thai Chicken Soup
Vegetable oil – one tablespoon
Ginger – two tablespoon grates of ginger
Red curry paste – five teaspoon
Chicken broth – six cups
Fish Sauce – three tablespoon
Brown Sugar – one tablespoon
Coconut milk – 28 ounce
Chicken breasts – one pound
Sliced mushroom – half pound
Lime juice – three tablespoon
Cilantro – half cup
Tips to Make Curry Paste
Curry paste consist of common spices, seeds, herbs like cinnamon, cloves, cayenne pepper, coriander, cumin, fennel seeds, nutmeg, turmeric etc. These blends of powders are then mixed with vinegar and ghee to make the curry paste. You can also buy ready made curry pasteÂ from the market.
Take a frying pan and to this add one tablespoon vegetable oil and heat it. Add five teaspoon of curry paste and two tablespoon of freshly grated ginger roots to the oil. You can also add a piece of galangal instead of ginger to getÂ perfect smell. When it gets cooked then add half cup of chicken broth and stir well.
Then slowly add the remaining quantity of broth, one tablespoon of brown sugar and three tablespoon of fish sauce to the pan and heat for 15 minutes on low flame. If you heat the coconut milk in high flame then the coconut milk may get curdled and will spoil your soup.
Now you can add one pound of chicken breasts, half pound of mushroom slices and twenty eight ounces of coconut milk to the pan and cook it on low flame for about half an hour to one hour. Add salt as per your taste and add half cup of cilantro and lime juice just before serving.Â If you are a vegetarian then instead of fish sauce you can use soy sauce. But with this substitution you may not get the perfect Thai flavor.