Thai Chicken & Vegetable Yellow Curry Grief Soup

Ingredients

• 600-700grams chicken breasts or thighs, 3cm chunks
• 3/4 jar Valcom Thai Authentic Thai Yellow Curry Paste
• 400ml Coconut milk and 400ml coconut cream
• 5-6 cups of mix of your favourite vegetables, chopped
• 1 tsp fish sauce
• 1 tsp sugar
• Sesame oil for the pan
• 2 x 100g packets of vermicelli noodles
• Bean sprouts for garnish
• Coriander or basil for garnish

Method

1. Heat oil in large wok or casserole pan, brown chicken over medium heat, then remove and put aside.
2. Stir-fry the vegetables that need the most time cooking over medium heat. Once softened a little, add the curry paste and stir in until mixed and fragrant.
3. Add the coconut milk. Stir through.
4. Add the chicken back in and stir.
5. Add the coconut cream, fish sauce and sugar. Stir. Allow to heat through and begin to bubble. You don’t want to over cook the vegetables, keep them a little crispy still.
6. Now add your chopped vegetables that only need a minute or so to cook, i.e. Asian leaves, snow peas, sugar snaps, and stir through. Cover with lid and remove from heat.
7. In the meantime prepare your noodles, as per the package instructions.
8. Serve in bowls, adding the vermicelli first, then the chicken and vegetables. Spoon in plenty of the liquid to make it a soup, garnish with bean sprouts and the coriander or basil, to taste.
9. I hope you enjoy this simple comforting curry soup. Take care of you, especially during times when cooking a meal can seem such a big task, this is a simple healthy soup you can make in under 30 minutes for when you need a nourishing comfort meal that will last 2-3 nights. Serves 6.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW