Thai Coconut Chicken Soup with Pak Choi

Ingredients

• 250 gChicken breast
• 400 mlCoconut milk
• 600 mlChicken broth
• 250 gPak choi
• 150 gMushroom
• 2 pcsGreen onion
• 2 cloveGarlic
• 15 gGinger
• 1 pcsLemongrass
• 20 gCurry paste
• 20 mlFish sauce
• 1 pcsLime
• 1 pcsChili
• 10 gCoriander
• 10 gRapeseed oil
• 5 gSugar

Instructions

1. 1

   Prepare aromatics

   • Peel and finely chop ginger
   • Peel and finely chop garlic
   • Bruise lemongrass lengthwise
   • Slice chili into rings
   • Juice the lime
2. 2

   Cut the vegetables

   • Wash pak choi
   • Slice stems and leaves separately
   • Slice mushrooms
   • Slice spring onions
   • Roughly chop cilantro
3. 3

   Prepare the chicken

   • Pat chicken dry
   • Cut into bite-size pieces
4. 4

   Start the soup

   • Heat oil in a pot
   • Sweat ginger and garlic briefly
   • Stir in curry paste and toast briefly
   • Deglaze with stock
   • Stir in coconut milk
   • Add lemongrass
   • Simmer gently
5. 5

   Cook the add-ins

   • Add chicken to the soup
   • Let it gently poach
   • Add mushrooms and simmer briefly
   • Add pak choi stems and cook until crisp-tender
   • Add pak choi leaves and let them wilt
6. 6

   Season and serve

   • Stir in fish sauce
   • Season with lime juice
   • Balance with sugar
   • Top with spring onions and cilantro
   • Add chili to desired heat
   • Remove lemongrass before eating