I’ll tell you something. For the 20-minute Thai Chicken Soup I risked a full-blown relationship crisis.
You have to say that being a food blogger is not always easy. The whole Geshoote, the thoughts always revolve around the food and then there are also the darn social media channels. I’m really lucky with my Mr. Kochkarussell, he takes it all quite calm.
Nevertheless, there are topics, because even the most patient dearest bursts the hat-line. For example, when the couch is just bathed in bright orange-red.
Little story about the shoot:
You know that I’m generally into daredevil shooting locations. For example, there is our bed.
Only a few weeks ago I gave a night on the couch to Mr. Kochkarussell and me thanks to a little shooting-painter .
Also often used for set-up:
Our sofa. More precisely, the edge of the sofa.
You have to imagine this something like this:
Two wooden panels are half on the edge of the sofa, half on the cuddly thick sofa cushions. The whole thing is balanced by magazines. Currently I am using the current Ikea catalog. That’s a good reason not to throw him away. You know.
Anyway, with the help of this highly professional and not at risky set, I also shot the 20-minute Thai Chicken Soup.
Most of the time, I was standing on the palm-sized sofa edge and thought only Oh Mia. If you throw something over now and dive the sofa into bright curry paste red, the man KILLS you. Probably rightly.
End of the story? Everything went well. Luckily.
After all the stress (I basically get a crimson head while taking a picture), I treated myself to the bowl of Thai Chicken Soup that was just cracked , Gorgeous, I tell you.
The 20-minute Thai Chicken Soup is:
- A taste explosion of spicy curry paste, coconut, spices and tender chicken.
- In 20 minutes on the table.
- Genuine Soulfood.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
The best: the soup practically does not have to sink in front of itself.
Just sweat ginger, garlic and curry paste for the fast soulfood and then add the chicken. Once the chicken is bright on all sides, top up the soup with boiling vegetable stock and coconut milk.
Now all you have to do is pull the glass noodles for a few minutes in the hot soup, ready.
Spicy, comfortingly warm and extra fast – the 20-minute Thai Chicken Soup is the perfect soulood. You need only a handful of ingredients and a few minutes time for the brisk soups.
20-minute Thai Chicken Soup
Portions : 4 Portions
Calories per serving : 250 kcal
Coconut oil or neutral oil
Red Curry Paste *
Chicken inner filet
boiling vegetable broth
- Fish sauce
- Handful of coriander
Garlic and Ginger peel and finely chop. Heat the coconut oil in a large saucepan and cook garlic, ginger and curry paste for a few minutes over medium heat.
Cut chicken into bite-sized pieces. Put in the pan and fry until it is light and no longer glazed from all sides.
Deglaze with vegetable stock and coconut milk. Season with soy sauce and fish sauce to taste. Add glass noodles and let it soften for 2-3 minutes.
Chop the coriander and enjoy with the soup.
* Amazon affiliate link. If you order something through this promotional link, I’ll get a commission. The price remains the same for you, of course.
Well, are you so into daredevil shootings? And what do you say to my delicious soup?