As the recipe is here, the soup is quite spicy. It is primarily the red curry paste that makes it spicy. The coconut milk however dampens the spiciness quite a bit. It may be a good idea to experiment with different brands of red curry paste, as they vary in strength.
And for the garnish:
Ingredients for garnish
Start by chopping the onion and garlic and sauté them olive oil. Then add the red thai curry and stir-fry for a minute. Now add the chicken fillet which you have cut into bite-sized pieces. Then chop the tomatoes into small cubes and add. Cut the sweet potato into cubes and add. Pour the stock over and finally add lemongrass, ginger and a little salt. It may be a good idea to hammer the lemon grass with a mallet as this makes it release more flavor.
Let the soup simmer for an hour and a half. While it does so, you can clean the mushrooms and cut them into quarters. Also peel the prawns.
When the soup has simmered for one and a half hour, add the coconut milk, and add salt to taste. Now add the mushrooms and let them cook for a few minutes before you finally add the prawns and let the soup cook for a further few minutes.
Serve with cilantro, chopped spring onion a little chopped chilli.
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