Thursday, 10 January 2008

Thai Coconut Soup

1 tbsp coconut oil
1 - 2 tbsp red or green curry paste
850 ml vegetable/chicken
    broth
juice from half a lime
125 g rice noodles
100 g sliced mushrooms
250 g cooked chicken
250 ml coconut milk
Sea salt
juice from 1/2 lime


  • Heat 1 tablespoon coconut oil in a big pot and sweat the curry paste for the soup for 2-3 minutes. 
  • Add the vegetable/chicken broth and let it boil. 
  • Add the lime juice to the broth.
  • Meanwhile, cook the rice noodles and rinse with cold water. 
  • Slice the mushrooms and cut chicken or tofu into bite size pieces.  Add to the soup.
  • Pour in the coconut milk and let it simmer for about 10 minutes.
  • Afterwards, season the soup with salt and lime juice. 
  • Add the cooked rice noodles.
  • Decorate with basil, roasted peanuts and/or young spinach leaves.