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My Thai Soup

I love Thai soup, it’s one of my favourite Thai dishes, if I’m feeling like I might have a cold coming I will make a big batch of this soup and I find it makes me feel a lot better.


I have played around with this recipe a lot over the years, because I couldn’t find a recipe that really hit the spot… I’m happy now that I perfected the base to my taste but I can’t pretend that this is an authentic Thai soup.


Below I have written the recipe using chicken, mushrooms & butternut squash, but you could easily use prawns, pork, tofu or just lots of mushrooms, also you can add extra vegetables at the end of coking, I often add bok choy.

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Ingredients

250g chicken thighs, cut into strips

1/2 butternut squash, cubed

3 tins of coconut milk

450ml water

3 tbsp ginger minced, plus a thumb sized piece, sliced

2 pieces of lemongrass, bashed

2 red chillis, sliced

250g mixed mushrooms

6 tbsp fish sauce

Juice of 2 limes

1/2 tsp cayenne pepper

1/2 tsp ground turmeric

1 tsp palm sugar

4 spring onions, sliced

a handful of fresh coriander, chopped


Method

1. In a pot, bring the coconut milk and water to the boil, reduce the heat. Add the butternut squash, all the ginger, fish sauce, lime juice, 1 chilli, lemongrass, sugar and spices. Simmer until the squash starts to soften, 15 -20 mins.

2. Add the chicken and mushrooms, cook for another 5 mins and check the chicken is cooked through.

3. Serve steaming hot and sprinkle over the spring onions and coriander.


It is really important to taste this soup as you go along, so it's to your taste, I often need more lime juice and fish sauce.