This deliciously delicate and spicy soup is perfect for cool Autumn evenings… Enjoy Thai Green Curry Chicken Soup!


1 desert spoon Thai Green Curry Paste
1 large clove of garlic
1 thumb size piece of ginger
1 carrot
8 beans
1/2 bunch of coriancer
1 cup of shredded cabbage
8 baby corns
1/2 a large onion
1 tablespoon fish sauce
1 teaspoon palm sugar
1 cup of chicken stock
1 tin of coconut cream
2 chicken breasts (cooked & shredded)
4 kaffir lime leaves

Fry all the vegetables and curry paste in 1 tablespoon of coconut oil until tender, then add fish sauce, palm sugar, stock, chicken, coconut cream, and lime leaves. Simmer gently on low for one hour, with the lid half on.

Big thanks to my beautiful client, Marney, for sharing this wonderful recipe with me by cooking it for me!!!