Red Curry Coconut Chicken Soup

An Origianl Recipe by Lorraine Elliott

Serves 4

Preparation time: 5 minutes

Cooking time: 15 minutes

2 chicken breasts
3 cups chicken stock
3 teaspoons red curry paste
2 sticks lemongrass, bashed with the end of a knife to release flavours
2 carrots, sliced diagonally
1 cup corn kernels
150g/5ozs. snow peas
1 bunch enoki mushrooms, trim off the ends
1 cup coconut milk

Image removed for printing

Possibly one of the most boring pics on the blog. The food equivalent of watching paint dry, watching chicken poach

Step 1 - Gently poach the chicken in the stock for 15 minutes until cooked through. Remove the chicken from the stock and reserve the stock. Place the curry paste and lemongrass in the saucepan and fry until fragrant (a few minutes). Add the reserved stock and carrots back into the pot and heat to a simmer. Shred the chicken and add this back into the pot along with the snow peas, corn and enoki mushrooms (separate these with your hands) and coconut cream. Heat until the vegetables are cooked (it won't take long) and serve.

Image removed for printing