Thai Style Chicken Soup

---

---

Serves 2

🛒🛒🛒🛒🛒

🥣 250g chicken breast, diced

🥣 Some cornflour for coating

🥣 Some oil for frying

🥣 160g carrot, diced

🥣 1 large onion, chopped

🥣 1 lemon grass (or 1tsp paste)

🥣 Chilli (slice until your ancestors say stop🤪)

🥣 Garlic (as above, mine stuck to 2 cloves)

🥣 Salt or chicken seasoning or stock pot

🥣 2 tbs flour or sauce thickener (optional)

🥣 2 tbs green Thai curry paste

🥣 1 pack of spring onion, chopped

🥣 200g tin of coconut milk (Optional)

---

Ready set cook

🥣 Mix the flour with 4 tbs flour and set aside

🥣 Slightly coat the chicken in cornflour and pan fry in batches

🥣 Once done, add onion to the pan

🥣 Fry for a few mins, then add garlic and lemon grass

🥣 Give it another 2 mins and add Thai paste with 2 tbs water

🥣 Add the flour mixture, stirring continuously to ensure no lumps form

🥣Add coconut milk, salt or season and simmer for 5 mins

🥣 Add chicken and carrot, then simmer for 10mins

🥣Add spring onions and turn down the heat almost completely for about 2mins

🥣Enjoy the stew on its own if on a low carb diet or serve with rice

---

T💡I💡P💡S💡

1. If not using coconut milk, add water

2. You can skip the flour mixture, the only difference will be the consistency. You can manage this by not using too much water.

3. I like my spring onion with a bit of a bite, if you like yours to cook for longer, don’t turn the heat down