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Thai soup with red curry, coconut milk and chicken



red curry paste to taste (about 5 to 6 tbsp - the more, the spicier)
1,2 l of chicken bouillon
2 chicken fillets cut into 1 cm cubes
2 cloves of garlic
6 tsp of Kikkoman soysauce
1 spring onion
1/2 a pot coriander


Marinate the chicken in the soy sauce and garlic for 2 to 3 hours.
Put the broth, coconut milk and red curry paste in the Soup Maker, set at 100 degrees and cook for 20 minutes.
Season with some salt,add the chicken and let it cook for another 5 minutes.
Serve the soup withchopped coriander and finely chopped spring onion.