This recipe was strongly inspired from Vanilleverte’s Red Curry Coconut Chicken Thai Soup. Chef Nathalie Fraise had the great idea of adding the perfect vegetables to Red Curry Chicken and make it into a delicious soup. Our helper today decided to make it into a dish disregarding the peas and cilantro from the original recipe.

Serves 5 adults.Too spicy for children with the red curry paste but you can easily make 2 version in 2 different pan, splitting the ingredients and taking the curry paste out of one; a great way to give them vegetables.

Time: 30 minutes

INGREDIENTS
4 cups of homemade chicken broth
2 cups pf coconut milk
3 chicken breast cut into bite size pieces
1 sliced onion
1/4 cup red curry paste
1 lemongrass stalk cut diagonally in 4 pieces
3 tbsp minced ginger
8 kaffir/lime leaves
1/2 cauliflower cut the florets to have bite size pieces
1 brocoli from cut the florets to have bite size pieces
1 large red bell pepper cut into bite size pieces
5 tbsp fish sauce
1/4 cup lime juice

RECIPE

1. In a large pan, on heat heat, add the broth, coconut milk, chicken, onion, red curry paste, lemongrass, ginger, lime leaves.
2. Bring to a boil and let simmer 7-8 minutes, just to cook the chicken.
3. Lower the heat, add the vegetables, fish sauce and lime juice and cook until the vegetables are tender. 8-10 minutes.

Serve immediately. Can be served with rice or eaten as it is.

NB: Cooking time of the vegetables can be a bit shorter depending on how you like your veggies. 5 minutes could have been better (time recommended by Vanilleverte).