Quick and easy Thai chicken soup: A flavourful autumn delight

This is an ideal dish for lovers of Asian cuisine who appreciate intense aromas and spicy flavours. The combination of juicy chicken, crunchy vegetables, and creamy coconut milk is also a great start to experimenting with other flavours in the kitchen. Thai soup will warm you up on a cool, autumn day and bring some sunshine into your kitchen.

The intense aromas of Thai curry paste and ginger will transport you to Asia. You can adjust the spice level of the soup according to your preference by adding more or less red pepper. The addition of coconut milk also moderates the overall flavour and slightly thickens the broth.

The whole dish can be prepared in less than half an hour, but it will keep your hunger at bay for much longer. It's tasty proof that soup can indeed be filling.

Ingredients:

                            
• 5 tablespoons of vegetable oil,
• 1 chicken breast fillet,
• ⅓ teaspoon of pepper,
• ¾ teaspoon of salt,
• 1 onion,
• 1 green bell pepper,
• 1 red bell pepper,
• 3 cloves of garlic,
• 50 grams red curry paste,
• 3 centimetres ginger root,
• 750 millilitres broth,
• 400 millilitres coconut milk,
• 1 lime,
• ¼ cup fresh, chopped coriander,
• ¼ cup chopped spring onions.

Add-ons for one serving:

• 50 grams rice noodles.

Instructions:

Step 1. Cut the chicken breast into cubes and put it in a pan with hot vegetable oil. Season with salt and pepper, and set aside after frying.

Step 2. Add the sliced onion, diced bell peppers, and garlic pressed through a garlic press to the pan. Sauté everything, add curry paste, and fry for 5 minutes.

Step 3. Add the chicken to the sautéed vegetables. Pour in the broth, coconut milk, and squeeze in the lime juice. Cook for 10 minutes.

Step 4. Add the chopped coriander and spring onions to the soup. Serve with cooked rice noodles. Enjoy!