Sometimes you are finding some interesting recipes in the weekly supermarket leaflets, which are tempting you to try them out. This specific recipe on Thai inspired soup I found in a leaflet from Fakta, a Danish discount supermarket.
The soup is very, very easy to make and it is ready within ½ hour. Also it is putting an effective end to a empty/hungry stomach. However, from a taste view point I would prefer a more spicy taste, so for a second round in my soup bowls, I think I would increase the level ginger and chili, perhaps as well to use the peel of the lime and topping the soup with fresh coriander.
Thai Inspired Soup a la Fakta: - 4 persons
- 400-500 g chicken breast
- 2 tablespoons oil
- 2 tablespoons ginger - freshly grated
- 3 cloves of garlic - in thin slices
- 1 chili - in small pieces
- 2 cans of coconut milk
- 1 lime - juice
- 4 dl vegetable stock
- 1 onion - cut into pieces
- 3 carrots - in thin slices
- salt and pepper
- egg noddles
- Cut the chicken breast into smaller pieces.
- Heat the oil up in a cooking pot.
- Fry the chicken pieces in this oil for approx. 5 minutes.
- Add grated ginger, garlic, chili, coconut milk and vegetable stock
- Let everything boils softly for 15 minutes.
- Adjust the taste with salt, pepper and lime juice.
- Add the onion and carrots.
- Let the soup cook for another 5 minutes.
- Meanwhile cook the egg noddles in hot water.
- Strain the egg noddles from the water and add them into the Thai soup.
- Serve the soup.
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