Winter is arriving soon which means alot of great soups and amazing dishes are goning to be on the menu…
I always enjoy having piping hot soups though there are cold soups too but I prefer them warm. Among all soups, Thai soup had always been my favourite one. There are many variations of this soup but today the recipe which I’m sharing with you all is with my little twist and trust me , it tasted awesome..
If you’re the one who enjoys soups so,here’s a great one to start with.
#: Chicken. 250gms jullienes
#: Garlic crushed. 3_4 cloves
#: Ginger jullienes. 1 1/2 “piece
#: Big juicy lime. 1
#: Lemon grass. 3_4 strands
#: Salt to taste
#: German peppers. 2
#: Turmeric powder. 1 1/2 tsp
#: Coconut milk. 1 cup
#: Chicken stock. 1 cube
#: Oil. 2_3tbsps
Take a pot and put it on the flame. First bring flame high and pour in the oil. Quickly add crushed garlic and stir. As it starts to get aromatic add chicken and salt stirring fast. As the chicken turns white in colour, bring flame to medium and add chicken stock cube, tumeric and mix it well. Add water to it as much required for the soup. As the stock starts to boil, add the coconut milk and stir. Now squeeze in the lime first half and taste if the sourness is sufficient as per your taste. If you find it mild , squeeze a little more . Now cover the lid for 10_15 minutes. Open the lid, check the consistency of soup. Remember this soup is supposed to be light and runny. When flavours are all combined properly add the ginger jullienes and the german peppers and cover lid with the minimum flame for a minute more then turn off the gas. Garnish with lemon grass while serving.
I usually serve this soup with either crackers or garlic bread. Do you want to give it a try!