CHICKEN THAI RED CURRY SOUP
5 chicken fillets, cubed
3 tsp thai red curry paste
1 onion, chopped
1/2 tsp chopped garlic, ginger, chillies
2 tsp sugar
2 tsp fish sauce
1 tin coconut milk
3 cups chicken stock
few sprigs coriander, roughly chopped
coriander and celery leaves
lemon slices
2 tbsp vegetable oil
1 tbsp sesame oil
Heat vegetable oil in wok or pan. Add garlic, ginger and chilli and fry off for a few seconds. Add onion and stir. Fry on medium heat for a few seconds. Add curry paste and sesame oil and stir. Fry off for a minute or so. Add chicken stock, fish sauce and sugar and simmer on medium heat for about 6 minutes. Add coconut milk and coriander, mix through and simmer for another 6 minutes. Add chicken pieces and simmer for about 8 minutes.
Serve in a deep bowl on top of noodles of your choice and top with coriander and celery leaves. Drizzle a bit of lemon juice over dish.
Serves 4
Photo & Recipe: Charleen Nieuwenhuizen
