Leeks

Chicken and leek Thai soup

Name: Chicken and leek Thai soup
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of 250 g of Les Cultures de chez nous sliced leeks; 30 ml (2 tablespoons) of red curry paste; 1 package of coconut milk 400 ml; 225 g (1/2 pound) of fondu chicken slices; 150 g (1/3 pound) of rice vermicellis; 15 ml (1 tablespoon) of chopped ginger; 750 ml (3 cups) of chicken broth; 60 ml (1/4 cup) of small coriander leaves (optional)

(2)

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 15

Baking 10

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

1 package of 250 g of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of red curry paste
1 package of coconut milk 400 ml
225 g (1/2 pound) of fondu chicken slices
150 g (1/3 pound) of rice vermicellis
15 ml (1 tablespoon) of chopped ginger
750 ml (3 cups) of chicken broth
60 ml (1/4 cup) of small coriander leaves (optional)

Preparation

Side-by-side mode

Heat a bit of olive oil in a large casserole at medium heat. Cook leeks and ginger for 2 to 3 minutes while stirring.
Add curry paste and cook for 1 minute while stirring.
Add coconut milk and chicken broth. Bring to a boil.
Add chicken slices and simmer for 4 to 5 minutes at low heat.
Add rice vermicelli, then simmer for 3 minutes at low heat. Salt and pepper.
If desired, garnish with coriander leaves when serving.