Bangkok soup recipe for a light meal
Ingredients · Servings 1
- 7 1/2 cups of chicken broth
- 1 small can of coconut milk
- 4 tablespoons of peanut oil
- 4 cloves of chopped garlic
- 2 chopped onions
- 5 tablespoons or less of Thai Kitchen brand red curry paste
- 1 teaspoon of ground turmeric, preferably ground in a mortar
- 1/2 teaspoon ground cayenne pepper
- 4 tablespoons of crunchy peanut butter
- 1 teaspoon of ground coriander (optional)
- 2 teaspoons of sugar
- Soba noodles or whole wheat
- Chopped green shallots and fresh coriander
Method · 20 min
- In a saucepan, sweat the garlic and onions in the oil until they are slightly translucent, taking care not to brown them.
- Add the red curry paste, turmeric and cayenne pepper and stir to make a kind of paste.
- Add the chicken broth, coconut milk and peanut butter and mix well.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add the ground coriander and sugar and mix well for another 5 minutes.
- Place your cooked noodles in a large bowl and pour the soup over them.
- Garnish with fresh coriander.
