Red curry chicken soup

• porsi: Serves 6

Bahan-bahan

2 tbsp coconut or vegetable oil

3 garlic cloves, crushed

1 x 3cm piece of fresh ginger, peeled and thinly sliced

6 tbsp Thai red curry paste

2L chicken stock

1 x 400g tin of coconut milk

3 tbsp fish sauce

1 x 6cm piece of lemongrass, lightly crushed

Pinch of sugar

4 chicken fillets or skinless thighs, poached and shredded

60g dried rice noodles, snapped into short sections

1 small red onion, thinly sliced

Large handful of coriander leaves

5 spring onions, thinly sliced

Handful of fresh basil leaves, torn

Juice of 1 lime

Petunjuk

1 Heat the oil in a large pot over a medium heat. Add the garlic, ginger, and Thai red curry paste and cook for 3-4 minutes, stirring constantly, until dark red and fragrant.

2 Add the chicken stock, coconut milk, fish sauce, lemongrass and a pinch of sugar. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes, uncovered, until the lemongrass and ginger are tender. Remove and discard the lemongrass.

3 Meanwhile, place the rice noodles in a bowl and cover with boiling water. Allow to stand for 10 minutes, then drain and set aside.

4 In a bowl, toss together the red onion, coriander, spring onions and basil. Set aside for serving.

5 Stir the chicken into the soup and simmer over a low heat for five minutes until heated through.

6 Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice.

7 Ladle the soup into wide bowls. Top with the reserved onion and herb mixture to serve.