Thai Soup

Ingredients

• 2 cloves garlic
• 600 g Chicken breast fillet
• 2 stalks lemongrass
• 40 g Ginger (1 piece)
• 2 green chilies
• 250 g corn cobs
• 2 tbsp olive oil
• 1 tbsp green curry paste
• 3 lime leaves
• 800 ml poultry broth
• 150 g wide rice noodles
• 1 bunch Thai basil
• 3 tbsp Thai fish sauce

Instructions

1. 1.

   Peel and finely chop the garlic. Cut the chicken breast fillets into 2 cm cubes and mix with the garlic in a bowl.

2. 2.

   Clean, wash, and finely slice the lemongrass. Peel the ginger and cut into very thin strips.

3. 3.

   Halve the chilies lengthwise and cut into very fine strips. Halve the corn cobs.

4. 4.

   Heat the oil in a pot. Sauté the curry paste with the lemongrass for 2 minutes while stirring.

5. 5.

   Wash the lime leaves. Add the broth, lime leaves, ginger, and chilies to the spice mixture in the pot and bring to a boil. Simmer over medium heat for 15 minutes.

6. 6.

   Add the rice noodles and cook for 1 minute.

7. 7.

   Add the chicken meat and corn, cover, and simmer while stirring occasionally for 6 minutes.

8. 8.

   Meanwhile wash the Thai basil, shake dry, and pluck the leaves. Season the Thai soup with fish sauce and sprinkle with Thai basil.