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March 24, 2022
QUICK THAI SOUP | By Hubert Cormier
Presented by:
This Thai soup may be quick to prepare, but the end result is explosive! The combination of coconut milk and red curry paste balanced with the delicate flavour of poultry makes for a perfect marriage. It's also an excellent lunchtime meal that’s high in protein thanks to the edamame soybeans and chicken so it will keep you satisfied you all afternoon.
Servings: 4 meal portion bowls of soup
Preparation time: 20 min
Baking time: 10 min
Ingredients
Thai soup
✔ 1 onion, finely chopped
✔ 3 cloves of garlic, minced
✔ 30 ml (2 tbsp) of fresh ginger, grated
✔ 15 ml (1 tbsp) canola oil
✔ 30-45 ml (2-3 tbsp) red curry paste
✔ 1 can (398 ml) coconut milk
✔ 500 ml (2 cups) reduced-salt vegetable broth
✔ 50 g rice noodles
✔ 500 ml (2 ½ cups) of frozen edamame
✔ 500 ml (2 cups) of bean sprouts (and more for serving)
✔ 2 skinless chicken breasts, cooked and thinly sliced (*may be replaced by 150 g of thinly sliced tofu for a vegan version)
Garnish (optional)
✔ Green onions, finely chopped
✔ Fresh cilantro, large stems removed
✔ Black sesame seeds
✔ Salt and pepper to taste
Preparation
1. In a large saucepan over medium-high heat, brown the onion in the canola oil. Add the garlic and ginger. Cook for 1 minute. Add the red curry paste. Mix well and cook for 1 minute.
2. Add the coconut milk and stock. Simmer gently for 5 minutes. Add the rice noodles and edamame. Continue cooking until the noodles are al dente.
3. At the end of the cooking time, add the bean sprouts and cooked chicken. Adjust seasoning as necessary.
4. When ready to serve, garnish with bean sprouts, green onions, fresh coriander and sesame seeds.
HUBERT'S TIP ☝️
To save time, a store-bought rotisserie chicken or leftovers work well for this recipe.
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