Curried Coconut Chicken Soup

Name: Thermomix recipe: Curried Coconut Chicken Soup
Prep time: 5 min
Cook time: 20 min
Ingredients: 3 - 4 Tablespoons Yellow Curry Paste; 2 stalks of lemongrass, white part only; 20 Grams ginger, fresh; 1 Handful coriander, roots including; 2 - 3 eschalots; 400 Milliliters coconut cream; 500 Grams water; 3 Tablespoons Chicken Stock Powder; 2 Tablespoons fish sauce; 3 kaffir lime leaves; 30 Grams coconut sugar; 2 chicken breast fillets, diced (500g max); 5-10 Tablespoons Carrot and Daikon Pickle; 2 spring onions/ shallots, sliced on an angle; 1 Handful bean sprouts or to taste; Kecap manis to garnish; Lime wedges to serve

Make on Fresco

Serves 4-6 Prep Time 5 minutes Cook Time 20 minutes Rated: Print

Fragrant and more-ish, you will be making this Thai inspired soup several times a year, we are sure!

Soup season is upon us (has been here for a while now in our house!) This soup was one of the recipes used in the recent crazy successful Thai Thai Again classes. We may do a couple more in Perth yet…so hang in there…you may get the chance to see the whole menu.

What I love about this soup is that you can add lots of fresh veggies at the end and make it stretch to feed the whole family plus some. Add whatever you like, but great additions are bean sprouts, pickled carrots and radish, fresh herbs, spring onions, cabbage etc. Another great addition would be some of those fresh rice noodles we also did in the class, but that is another post!

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Need

3 - 4 Tablespoons Yellow Curry Paste Recipe
2 stalks of lemongrass, white part only
20 Grams ginger, fresh
1 Handful coriander, roots including
2 - 3 eschalots
400 Milliliters coconut cream Recipe
500 Grams water
3 Tablespoons Chicken Stock Powder Recipe
2 Tablespoons fish sauce
3 kaffir lime leaves
30 Grams coconut sugar
2 chicken breast fillets, diced (500g max)
5-10 Tablespoons Carrot and Daikon Pickle Recipe
2 spring onions/ shallots, sliced on an angle
1 Handful bean sprouts or to taste
Kecap manis to garnish
Lime wedges to serve

Do

1: Place Yellow Curry Paste, lemongrass, ginger, coriander roots and eschalots into Thermomix bowl. Chop 3 sec/speed 5. Sauté 5 min/Varoma/speed 2.
2: Add coconut sugar, coconut cream, water, Chicken Stock Powder, fish sauce and lime leaves. Cook 10 min/100°C/speed 2.
3: Add chicken. Cook 5 min/100°C/Reverse/speed 2.Serve over remaining ingredients in large soup bowls.

Serve immediately with lime wedges. Garnish with the coriander leaves, spring onions and bean sprouts, and a little fish or soy sauce if needed.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!