Thai Green Curry Soup

Yesterday I traveled back to my teenage years when I once again had braces put on. At my own free will too. I have wanted to straighten my front teeth for quite a few years now and yesterday was the first step in doing so. But my goodness, I had forgotten how uncomfortable it is and how much your whole head hurts. Eating isn’t much fun anymore, unfortunately. It hurts and I can’t bite down properly, so soup will be on out menu quite a bit from now on. This soup is amazing; creamy, hot and spicy and packed with flavor. I love Thai green curry dishes, so this soup is perfect for me at the moment.

Ingredients:

5 -8 cm of lemon grass, finely chopped

Fresh ginger, about 5-8 cm. Grated

3 crushed clove of garlic

1 red chili, finely chopped

2 ​​kafirlime leafs

Green curry paste

2 cans of coconut milk l

1 liter chicken broth

250 g brown mushrooms

10 to 15 mini corn

2-3 sliced ​​spring onions

2 tsp. of sugar

juice from one lime

400 g of noodles

Olive oil

Salt

Sesame oil

3 chicken breasts

 

 

 

Method:

Poach the chicken breasts in vegetable stock for approx. 10 minutes. Set a side to cool a bit. Now shred the chicken using two forks.

Finley cut the mushrooms.

Heat oil and sauté lemongrass, ginger, garlic, chilli, spring onions and 2 teaspoons of green curry paste stirring a few minutes. Add mushrooms, shredded chicken and kafirlime leafs.

Pour in the coconut milk and broth and bring to the boil. Add lime juice and 1 to 2 teaspoons of sugar. Finally taste and add a bit of salt if needed.

Drain and divide the noodles in bowls. Pour over the hot soup and enjoy!