Thai chicken soup with coconut milk

Preparation time:
15 minutes

Cook time:
20 minutes

Ingredients
Metric
Imperial
1 kg | 2.2 lb | pieces of Olymel chicken breast |
1 | 1 | large onion, chopped into chunks |
2 | 2 | large carrots, sliced crosswise |
3 | 3 | celery stalks, thinly sliced |
1 | 1 | red pepper, diced |
4 | 4 | garlic cloves, finely chopped |
60 ml | 2 tbsp | chopped ginger |
30 ml | 2 tbsp | red or green curry paste |
2.5 l | 10 cup | poultry bouillon |
750 ml | 3 cup | coconut milk |
60 ml | 1/4 cup | lime juice |
15 ml | 1 tbsp | sriracha sauce |
8 | 8 | green onions, thinly sliced |
- | - | Coriander to taste |
- | - | Canola oil, for cooking |
- | - | Salt and pepper |
Preparation
- In a large pot, bring the oil to high heat. Put in the onion, the carrots and the celery, and cook for 3 minutes, stirring constantly.
- Add the red pepper, the garlic, the ginger and the curry paste and cook for a further 2 minutes while stirring constantly.
- Pour in the chicken bouillon and the coconut milk, bring to a simmer and let it stew for 10 minutes.
- Add the chicken, the lime juice and the sriracha sauce and continue cooking for 5 minutes.
- Serve the soup hot, garnished with green onions and cilantro leaves.