Thai style soup with chicken and vegetables

I have long wanted to make a Thai style soup with chicken and vegetables and it so happens that a fantastic recipe appears in the book of the food processor that Lidl Spain has given me. I have modified the recipe a little bit since I had other vegetables in the fridge that I have taken advantage of to add, and I have changed the coconut oil, which to my taste is very strong, for olive oil, and so we give it a Spanish touch.

INGREDIENTS: ( 4 servings)

• 400 gr of chicken breasts chicken
• 4 tablespoons olive oil
• 2 teaspoons of red curry paste
• 50o ml vegetable broth
• 400 ml coconut milk
• 1 medium carrot
• 150 gr shitake mushrooms
• A handful of round green beans
• Half a zucchini
• Broccoli sprouts
• 8 cherry tomatoes
• 2 stalks of lemon grass
• 2 cloves garlic
• 1 piece of ginger, approx. 2 cm.
• 15 gr cornstarch
• Fresh cilantro
• Salt and pepper

STEP BY STEP RECIPE:

1. Cut the chicken breasts into cubes and in a bowl mix them well with the curry paste. Pour a little oil (two tablespoons) in a frying pan and brown the chicken over medium heat, about 5 minutes.
2. Meanwhile we chop the garlic and ginger peeled very finely and prepare the vegetables well washed: to the beans we remove the tips and cut into pieces of about 1 cm, the mushrooms we cut into 4 pieces if they are large or in halves the smaller ones, the unpeeled zucchini we cut into dice sizes, the peeled carrot into thin slices and broccoli into small saplings. The stalk of lemon grass we break it into pieces of about 2 cm and crush it with a mortar or with a thick knife against a wooden board (this is so that it releases all the aroma), you will see how you will immediately smell lemon!
3. Remove the chicken from the pan and set aside. Add two tablespoons of oil and sauté the garlic, ginger, lemon grass and the rest of the vegetables for about 10 minutes over low heat, so that it does not burn.
4. Then we put all the sauce in a saucepan, along with the chicken and pour the broth and coconut milk and let it cook over medium heat for another 7 minutes. Then we add the cherry tomatoes in halves and the cornstarch, that we will have dissolved in a small glass with a teaspoon of water, so that it does not make lumps. Let it boil for 3 more minutes and we already have this tasty and exotic soup!

When serving it, we can add a little chopped coriander (optional, I know many of you don't like it) but it gives a fresh touch that goes very well with this dish. Thai style soup with chicken and vegetables.

I assure you that in winter it is a delight, since the explosion of flavors and the spicy touch lift anyone's spirits!

With all my love,

Mireia Alum

My instagram: @cocinayviajes