In the cold winter months, there’s nothing more soothing than a bowl of hot, spicy, flavourful, freshly cooked soup. I love Thai food, I love the flavour combinations, the use of really fresh and simple ingredients, and the lightness of many of their dishes. Here’s one of my favourites. Enjoy!
Serves 2 to 4
- 2 portions of chicken breast, sliced
- 2 medium onions, diced
- Handful of mushrooms of your choice
- 1 zucchini (courgette), sliced
- 1 can of green peas
- 1 red pepper, sliced
- red curry paste
- chicken broth
- 1 pot of Greek yoghurt
- 2 tbsp of apple cider
- 2-4 tsp of fish sauce, depending on your taste
- rice noodles, cooked
- fresh parsley and cilantro
- salt and spices of your choice (I use pili-pili powder, ginger powder, cayenne pepper, mixed black pepper.)
- Marinate the chicken breast in the yoghurt and apple cider. Season with salt, pepper and spices of your choice and set aside.
- In a pot, sauté the onions and add the red curry paste.
- Pan-fry the chicken breast until slightly brown. Season with spices of your choice. Add sliced mushrooms, zucchini, red pepper. Stir fry until fragrant and vegetables slightly browned.
- Add the chicken broth. Cover pot and wait until it boils. Add fish sauce until desired taste is achieved.
- Serve in a bowl with a handful of rice noodles and lots of fresh parsley and cilantro.