Light yet warming and filling, this soup has some great flavours and ingredients which are nutritious and super tasty. It is a soup that I enjoy eating all year round.
There is a video (which I hasten to add) I did a few years back in my old cookery studio, if you want to see a visual version. My new studio is now almost organised in the Lake District in Cumbria, and I shall be commencing new food and presenting filming in March of 2016. I cannot wait! The link to the video is here Thai Chicken Soup Video
- 4 Tbsp of Oil
- 1 Large Onion, peeled chopped in half and sliced (not diced)
- 2 Whole red chilli’s, deseeded and chopped (add more if you like extra heat)
- 4 Chunky garlic cloves, diced.
- 2.5cm of Ginger, diced
- 1.5 Litres of chicken stock
- 200g of New potatoes. Each potato chopped into quarters
- 1 Can of coconut milk
- 1 Tbsp of brown sugar
- Juice of 1 lime (You may need extra lime juice at the end when you check to taste)
- 1 Tbsp of fish sauce
- 1 Medium aubergine sliced and cut into quarter pieces
- Leftover cooked chicken (Cook a couple of chicken breasts if you have none)
Take 2 tbsp of the oil, and place in a large heavy bottomed pan. Place on to the stove and heat, then add the onion and cook until the onion is translucent. Then add the chilli’s, garlic and ginger and cook for a further 2 minutes. Add the stock, and potatoes, bring it to the boil and then simmer for 12 minutes.
Then add the coconut milk, sugar, lime juice and fish sauce. Continue to simmer for 12 minutes. Whilst the soup is simmering, fry the aubergines in the remaining oil until they are golden brown.
After 12 minutes, add the aubergine and continue to simmer for 4 minutes, then add the chicken and cook for a further 2 minutes to heat through. Taste the soup for seasoning, although I find it needs no salt and pepper, due to the fish sauce and the stock. Occasionally, I find it needs a little extra fresh lime juice.