This darling Thai style soup will be a joy on your taste buds. Get adventurous with the spice and see how hot you can take it.
Ingredients
1 OZ / 30 G ginger
3 CLOVES garlic
3 STEMS lemongrass
4 EA Kaffir lime leaves
3.5 OZ / 100 G shitake mushrooms
10.5 OZ / 300 G carrots
7 OZ / 200 G cherry tomatoes
14 OZ / 400 G chicken thigh
2 TBSP coconut oil
1.75 OZ / 50 G red Thai curry paste
10 OZ / 300 ML unsweetened coconut milk
23.75 OZ / 700 ML chicken stock
1 TSP sugar
2 TBSP fish sauce
1 EA lime
Directions
Cut the lemon grass and bruise it with the back of a knife. Trim the mushrooms and cut large ones in half. Peel the carrots and cut into thin slices. Halve the tomatoes. Wash the chicken thigh and pat dry, cut into bite-sized pieces.
Peel the ginger and garlic, add them into the mixing bowl. Insert the measuring cup, chop for 8 seconds / speed 6.
Add coconut oil into the mixing bowl, add lemon grass, carrots, mushrooms, chicken thigh and red curry paste into the mixing bowl. Sauté for 7 minutes / 265°F|130°C.
Add the chicken stock into mixing bowl. Insert the measuring cup, cook for 20 minutes / 212°F|100°C / speed 1 / stir.
Add the tomatoes and kaffir lime leaves to mixing bowl. Insert the measuring cup, cook for 5 minutes / 212°F|100°C / speed 1 / stir.
Add coconut milk, fish sauce and sugar to the mixing bowl. Insert the measuring cup, cook for 5 minutes / 212°F|100°C / speed 1 / stir.
Remove the lemon grass stems and squeeze some lime juice to taste, stir well and serve the soup.
