Coconut Milk Soup with Chicken

Ingredients

• 2 chicken thighs
• 1 Shallot
• 1 Garlic clove
• 1 tsp ginger (freshly grated)
• 2 tbsp sesame oil
• 1 tbsp green curry paste
• 1 tsp brown sugar
• 250 ml coconut milk
• 750 ml chicken broth
• 1 chili pepper
• 4 kaffir lime leaves
• 100 g snow peas
• 100 g green beans
• Salt
• 2 Spring Onions
• fish sauce
• lime juice
• lime zest
• cilantro greens

Instructions

1. 1.

   Rinse the chicken thighs and pat dry. Peel and finely dice the shallot and garlic. With the ginger, sauté lightly in hot oil in a pot or high pan until fragrant. Briefly stir in the curry paste and sugar, then deglaze with coconut milk and chicken broth. Wash and slice the chili pepper into rings. Add the kaffir lime leaves and chicken thighs to the soup and simmer gently for about 30 minutes. Rinse and trim the snow peas and green beans; blanch the beans in salted water for 4-5 minutes, then add the snow peas and blanch together for about 1 minute until cooked but still crisp. Cool quickly and drain well. Halve the beans if desired and slice the snow peas lengthwise into thin strips. Wash, trim, and slice the spring onions into fine rings.

2. 2.

   Remove the chicken from the soup, let it cool slightly, peel off the skin and separate the meat from the bones. Cut into bite‑sized pieces and return to the soup with the beans, snow peas, and spring onions. If needed, add more broth or reduce further, then season with fish sauce, salt, and lime juice.

3. 3.

   Serve garnished with lime slices and cilantro.