Spring, otherwise, didn’t do us much good so far. A constant change in weather from cold to warm and back is making us sniff and cough and it just doesn’t seem to go away. The sound of sniffing noses is driving me mad by now, probably aggravated by being less patient due to my own little cold attacks.
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In a pan and over medium heat, bring chicken stock and coconut to a boil. Let simmer for 5 minutes, then add fresh chili, ginger, lemongrass and curry paste. Simmer for another 5 minutes.
Add chicken, bell pepper, broccoli and spring onions. Cook for 10 minutes.
Season with a tablespoon of lime juice and garnish with fresh cilantro. Ready to serve.
Looks absolutely delicious. Thai food is one of my favourite. And these ingredients are wonderful! Must try!
Mmm…soup. Looks lovely anja – can’t wait to try this one day.
thai is my favorite cuisine because of its fine balance between salty/sweet/sour/spicy/bitter. being hungarian with a swedish husband who has colombian blood in him and living in nyc i can say i am exposed to a multicultural lifestyle. 🙂
this soup rocks!!! 🙂
I’m so excited you posted this recipe! I’ve been eying the stalks of lemongrass at the marked for weeks and wanting to make soup. All of your recipes turn out so perfectly so I can’t wait to try this one!
Thanks so much for sharing.
@ Healthy Mamma
Go buy them! I can also highly recommend my prawn curry (http://www.anjasfood4thought.com/2010/04/prawn-curry-with-coconut-and-lemongrass.html). If you don’t like it with prawns, it is as good with chicken.
This soup looks so good. This is probably the one thai dish that my daughter could eat.
I love Prawns! Going to the market today!