Note: We usually use one red Thai chilli ... heat until the chicken is just cooked, about 1-2 minutes. Crush the chillies with a knife or Chinese chopper, add to the soup with some coriander ...

Place the chicken breasts and stock in a large saucepan ... Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. The soup base can be made up to 8 ...

for the soup, add the vegetable oil to a large pot over medium heat and cook the ginger, red curry paste and lemongrass for a couple of minutes until fragrant. Stir through the brown sugar and let it ...

The combination of juicy chicken, crunchy vegetables, and creamy coconut milk is also a great start to experimenting with ...

A variation of the classic Thai noodle soup. This soup is made with the goodness of chicken, peanuts, broccoli, rice vermicelli, coconut and fried garlic. While the chicken cooks, in another pan, heat ...

There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and ... This is a spicy chicken palate tingler.

6 chicken breasts 1 red bell pepper 6 cups chicken broth or chicken stock 2 tsp garlic (2 cloves garlic) 3 stalks lemongrass ...