Green Coconut Curry Soup
Green Coconut Curry Soup
Light, crisp and aromatic - great on a cold day or on a hot day.
INSTRUCTIONS:
Boil 200g rice noodles till cooked, strain and set aside.
Spoon 2 tbsp of coconut cream from the top portion of the coconut milk into a pot, heat on high for 2 min.
Stir in curry paste and fry for 2 min. Stir in palm sugar and fish sauce, cook for 2 min.
Add remaining coconut milk & bring to a boil.
Add chicken stock, 2 cups of water, lemongrass, galangal, uncooked chicken pieces, vegetable, slivered lime leaves (stem discarded) & red chilies*.
Reduce to medium to simmer.
When chicken is cooked remove from heat, remove galangal and serve over rice noodles with a lime wedge.
WHAT DO YOU NEED:
Any meat and any vegetable is going to work great, we have everything else covered.
Michelle’s Favorite options: Halibut, corn, fresh bean sprouts as garnish and a squeeze of lime.
WHAT’S IN THE BOX:
Thai Manna’s green curry paste, lemongrass, lime leaves, chilies, galangal, chicken stock, fish sauce, palm sugar. Includes 2 cans coconut milk.
PASTE INGREDIENTS:
Onion, lemongrass, all natural herbs and spices, cilantro, garlic, galangal, shrimp paste, orange zest and green chilies.
STUFF TO KNOW:
When substituting our chicken stock for your own, your Kit can be; Gluten free. Dairy Free. Preservative free.
Note that our kitchen is not certified for any of the above and though we are very careful, we cannot provide any guarantees for those with extreme allergies.
