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1 Thai Style Chicken Soup

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Thai Style Chicken Soup

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Ingredients

2 portion(s)

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
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  • 6
    25min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Thai Style Chicken Soup

  1.  Add ginger to bowl. Grate, speed 9, 10 seconds. Scrape down.

  2. Add oil, shallots, and button mushrooms. Saute 100°, speed 1, 4 minutes.

  3. Add curry paste and chicken. Saute 100°, speed 1, 1.5 minutes.

  4. Add remaining ingredients. Cook 100°, Gentle stir setting, 20 minutes.

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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.

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.

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Comments

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  • Thanks Annieooby! Great

    Submitted by ellenbee on 15. February 2014 - 12:36.

    Thanks Annieooby! Great suggestions tmrc_emoticons.)

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  • Delicious soup.  I added some

    Submitted by Annieooby on 4. February 2014 - 21:15.

    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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