Preparation time: 15 minutes
Cooking time: About 15 minutes
Yield: 4 to 6 servings
As part of International Women's Day, we are very pleased to launch "Women's Month" at Maison Orphée. To this end, each week in March, we will present a recipe lovingly concocted by one of our leaders. This initiative aims at highlighting these passionate women who inspire us every day to give the best of ourselves, in order to offer you exceptional virgin oils and natural condiments.
We're kicking things off with none other than our VP of Finance, Ann, and her recipe for Thai Coconut Chicken Soup. This recipe was concocted for the colder days of March when we need a good dose of comfort.
It's easy to prepare and most importantly, it's TASTY!
In the photo: Ann, Vice President Finance
INGREDIENTS
- 2 chicken breasts
- 1 tbsp. virgin sesame oil
- 1 tbsp. toasted sesame oil Maison Orphée (and more for garnish)
- 5 cups of homemade or store-bought chicken broth
- 2 tbsp. red curry paste (Thai Kitchen type)
- 1 can of coconut milk
- 150g rice noodles (about half a packet)
- 3 to 4 baby bok choy cut into pieces
- 1 red pepper, diced
- Broccoli stalk, peeled and cut into pieces (to taste)
- Juice of half a lime
- 1 tsp. fine grey sea salt
- For the toppings: coriander leaves, lime wedges, green onions, a drizzle of toasted sesame oil, sesame seeds, etc.
PREPARATION
1. Cut the chicken breasts into pieces. Season with salt and pepper.
2. In a large saucepan, cook the chicken in the unrefined sesame oil and toasted sesame oil over medium-high heat.
3. When the chicken is cooked, remove from heat and set aside on a plate.
4. In the same pan, cook the curry paste for a few seconds. Add the broth and then the broccoli stem pieces. Season with salt.
5. Simmer for a few minutes, add the coconut milk and rice noodles. Cook for 2 minutes then add the pepper and bok choy. Simmer for another 2-3 minutes or until the noddles are cooked. Add the chicken.
6. Remove from heat, squeeze lime juice into soup and stir.
7. Serve the soup with the desired toppings.
8. Enjoy!