THAI CHICKEN SOUP
This spicy soup originating from Thailand and slightly acidic or even sour is consumed in many countries of Southeast Asia.
Made with chicken broth, coconut milk, lime juice, fish sauce and maple syrup, this Thai classic is sure to please everyone.
Try our version enhanced with our Sriracha Firebarns and sliced hot peppers to serve, easy to make and ready in 40 minutes.
6 cups of chicken broth
400 mL of coconut milk
Juice of a lime
3 to 4 tbsp. of Firebarns Sriracha sauce
2 tbsp. of fish sauce
2 tbsp. of maple syrup
200 g of rice vermicelli
2 to 3 tbsp. of red curry paste
250 g chicken (cut fondue style)
1 red bell pepper, diced
1 onion, finely chopped
3 green onions, coarsely chopped
2 tbsp. grated fresh ginger
Olive oil for cooking
Cilantro, lime wedges and green onions to serve
Sliced hot peppers to taste to serve
In a large saucepan over medium-high heat, cook chicken with a drizzle of olive oil. Once cooked through, remove from pan and set aside.
In the same pan over medium heat, add the bell bell pepper, onion, green onion and ginger. Sauté for 3 to 4 minutes and add the red curry paste.
Add chicken broth, coconut milk, Sriracha, lime juice and bring to a boil.
Return the chicken and add the rice vermicelli, cover and simmer for 10 to 15 minutes.
Serve immediately with fresh cilantro, lime wedges and green onions. Add sliced hot peppers to taste at the end.
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