Ingredients
395 g coconut milk
2 cups chicken stock
2 tbsp lemon grass, minced
2 tbsp red curry paste
1 tbsp lemon juice, freshly squeezed
½ tsp SIDS CRAZY LEMON
5 tbsp fish sauce
4 tbsp brown sugar
315 g chicken breast, uncooked, thinly sliced
½ cup mushrooms, sliced
1 orange bell pepper, sliced
Garnish:--
3 spring onions
⅓ cup grape tomatoes, each sliced in half
2 tbsp fresh parsley, chopped
Directions
Heat coconut milk and chicken stock in a large pan and bring to boil.
Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, SIDS CRAZY LEMON, fish sauce, brown sugar, then stir well. Simmer for about 10 minutes.
Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)
When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve.
Serve topped with chopped spring onions, chopped fresh parsley and sliced grape tomatoes. Serve with rice or quinoa.
