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COMFORTING THAI CHICKEN SOUP

COLLABO SOUPE THAI

In collaboration with
Hubert Cormier, Nutritionniste

Breasts Soups Oven In advance Internationally inspired Quick recipes
4-6 Portions
15 min Prepping
25 min Cooking
Recipe Easy

Ingredients

3 Exceldor chicken breasts, diced On sale
  • 1 onion, cut into strips
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 1 tbsp. (15 ml) olive oil
  • 1 tbsp. (15 ml) fish sauce
  • 1 can (400 ml) light coconut milk
  • 4 cups (1 L) unsalted chicken broth
  • 1 tbsp. (15 ml) yellow curry paste
  • 4 cups (1 L) bean sprouts
  • 1 lime, cut into wedges
  • 1/2 cup (125 ml) cilantro, chopped
  • 2 green onions, minced
  • Sesame seeds, for garnish
  • Sriracha sauce, to taste (optional)
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. In a large saucepan, brown chicken in oil. Season with salt and pepper.
  2. Add onion, bell pepper, and carrots and continue cooking for 5 minutes.
  3. Add coconut milk, fish sauce, and chicken broth.
  4. Bring to a boil and add yellow curry paste.
  5. Simmer gently for 15 minutes.
  6. Divide bean sprouts among 6 soup bowls.
  7. Pour hot soup directly over sprouts and garnish with cilantro, sesame seeds, green onions, Sriracha sauce, and lime wedge.