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Chicken and leeks Thaï soup

Author: 5/15
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Soupe thaïe au poulet et aux poireaux
Preparation 15
Baking 10
Portions 4
Freezing No
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 of 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)
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Preparation

  • In a large casserole, heat a bit of olive oil at medium heat. Cook leeks and ginger for 2 to 3 minutes while stirring.
  • Add curry paste and cook 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 vermicellis, then simmer 3 minutes at low heat. Salt and pepper.
  • if desired, garnish with coriander leaves when serving.

Chef's notes