Chicken and leek Thaï soup
15
10
4
Yes
Ingredients
- 1 package of 250 g of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of red curry paste
- 1 package of coconut milk 400 ml
- 225 g (1/2 pound) of fondu chicken slices
- 150 g (1/3 pound) of rice vermicellis
- 15 ml (1 tablespoon) of chopped ginger
- 750 ml (3 cups) of chicken broth
- 60 ml (1/4 cup) of small coriander leaves (optional)
Preparation
Side-by-side mode
- Heat a bit of olive oil in a large casserole at medium heat. Cook leeks and ginger for 2 to 3 minutes while stirring.
- Add curry paste and cook for 1 minute while stirring.
- Add coconut milk and chicken broth. Bring to a boil.
- Add chicken slices and simmer for 4 to 5 minutes at low heat.
- Add rice vermicelli, then simmer for 3 minutes at low heat. Salt and pepper.
- If desired, garnish with coriander leaves when serving.
