There is nothing better than a delicious creamy soup during a cold winter day. This soup does not disappoint, it’s a mixture of a Thai, Mexican and African spices. Your mouth will be watering and wanting more after eating this soup.
About recipe section
- Recipe type: Appetizer
- Servers: 4-6 people
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- 2 can 13.5oz. Coconut Milk
- 1 tbsp Red Curry Paste
- ½ tbsp Chicken Bouillon
- ½ inch Fresh Ginger Diced
- ¼ Red Onion Diced
- Bunch of Cilantro Chopped
- 1 tbsp Cayenne Pepper
- 3 Strand of Lemon Grass (almost all Asian stores carry this)
- ½ Freshly Squeezed Lemon Juice
- 2 Chicken Breast Pieces Chopped
- 5oz Chopped Mushrooms
Put one can of coconut milk in the pot let it boil. Add the diced chicken and lemon grass, let it cook for about 10 minutes on medium heat. Add a tbsp of cornstarch so the liquid will be a little thicker. Make sure you put the cornstarch in a bowl and mix it thoroughly with a tablespoon of water, so it does not lump up.
Add the cornstarch mixture to the coconut milk.
Add the second can of coconut milk. Let it cook some more for another 7 minutes.
Add the cayenne, bouillon, lemon juice, ginger, curry, and onions.
Add the mushrooms and cilantro after 7 minutes. Let it cook for another 4-5 minutes. After that, its leady to be served.
Sprinkle some chili flakes on to of the soup after you scoop some and put it in a bowl.
Serve immediately or you can leave it for later, when you are ready to eat.
Chef King Kas
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