Soupe Thaïe au Poulet
40 minutes • 3 servings

THAI CHICKEN SOUP

This spicy soup originating from Thailand and slightly acidic or even tangy is consumed in many countries in Southeast Asia. Prepared with chicken broth, coconut milk, lime juice, fish sauce and maple syrup, this Thai classic is sure to please everyone. Taste our version enhanced with our Sriracha Firebarns and hot peppers sliced ​​to taste to serve, simple to make and ready in 40 minutes.

Ingredients

  • 6 cups chicken broth
  • 400 ml coconut milk
  • The juice of a lime
  • 3 to 4 tbsp. tbsp Firebarns Sriracha sauce
  • 2 tbsp. tablespoon of fish sauce
  • 2 tbsp. tablespoon of maple syrup
  • 200 g rice vermicelli
  • 2 to 3 tbsp. tbsp red curry paste
  • 250 g chicken (cut fondue style)
  • 1 red pepper cut into small cubes
  • 1 finely chopped onion
  • 3 green onions, roughly chopped
  • 2 tbsp. tbsp grated fresh ginger
  • Olive oil for cooking
  • Cilantro, lime wedges and green onions to serve
  • Hot peppers sliced ​​to taste to serve

Preparation

  1. In a large saucepan over medium-high heat, cook the chicken with a drizzle of olive oil. Once cooked through, remove from the pan and set aside.
  2. In the same saucepan over medium heat, add the pepper, onion, green onion and ginger. Cook for 3 to 4 minutes and add the red curry paste.
  3. Add the chicken broth, coconut milk, fish sauce, maple syrup, Sriracha, lime juice and bring to a boil.
  4. Return the chicken and add the rice vermicelli, cover and simmer for 10 to 15 minutes.
  5. Serve immediately with fresh cilantro, lime wedges and green onions. Add sliced ​​hot peppers to taste at the end.

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