For regular people

Tag: Chicken

Spoiled pumpkin and chicken salad

Spoiled pumpkin and chicken salad

Once in a while you get on a roll, and I am currently on one. For some reason I am trying new things in the kitchen, and I feel like sharing everything with you guys! Also, it is pumpkin season, and so I dove into […]

Autumn chicken chorizo and mixed bean stew

Autumn chicken chorizo and mixed bean stew

Autumn is here… dum dum dum dam Shorter days, layered clothes, pumpkin colours and food consumed with a spoon. What is not to like about this season? When the weather changes so does my food-mood. I enjoy simmer dishes, and anything that has a slight […]

The Best Red Curry Chicken Thai Soup

The Best Red Curry Chicken Thai Soup

Thai food rocks!

We are usually not massive soup fans in our home, but for Thai food we seem to make an exception. This Thai-inspired soup feels more like a “dish”, and not so much like a tradition soup. The chunks of chicken and vegetables make it filling, and the amount of flavour present is indescribable. I got almost all my inspiration from Julie Bruun‘s recipe. Her site is amazing to say the least. This soup is perfect any season or any day. Below recipe is enough for 4 people.

The Goodies:

  • 4 carrots
  • 2 leeks
  • 1 red onion
  • 4 garlic cloves
  • 1 red bell pepper
  • 5 cm chunk fresh ginger
  • 1 can of bamboo shoots
  • 650 g chicken breast
  • 4 – 6 dl chicken broth
  • 2 cans of coconut milk
  • 5 tsp red curry paste
  • 4 tbsp yellow curry
  • 6 tbsp soy sauce
  • 4 tbsp fish sauce
  • 2 tbsp muscovado sugar (can be left out)
  • Salt
  • Your preference of noodles

The How:

  1. Chop onion and carrots roughly and blend them to desired size.
  2. Using a garlic presser, press into the above mixture
  3. Chop the bell pepper and the leek in bite size pieces
  4. Drain your bamboo shoots
  5. You have now prepared all your vegetables – store them on a plate together
  6. Cut chicken into pieces
  7. Combine olive oil, red curry paste, and yellow curry on a pan (use either a big wok or a big pot/pan)
  8. Once hot, add the chicken and let it fry until it has taken colour
  9. Set aside the chicken and add your vegetables to the pan
  10. Mix the vegetables with the chicken and let it stir for 5 minutes
  11. Add your coconut milk and broth and let it heat up
  12. Add soy sauce, fish sauce, salt, and sugar (you can vary the amount of these and try the soup as you go to ensure your optimal flavour)
  13. Leave to simmer for 15-30 minutes
  14. While the soup simmers make noodles to fit 1-4 people in a separate pot
  15. Serve once soup and noodles are ready 🙂

I truly hope you enjoy this dish as much as we did. You can easily store it in the fridge for 2-3 days in an airtight container, and as such this meal can last you more than 1 day.




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Chicken Spinach Lasagna (with zucchini plates!!!)

Chicken Spinach Lasagna (with zucchini plates!!!)

The image does not look like lasagna, but it is, and it is good! Ok ok ok… So we have started semi meal preparing here on weeks where Nicolai works evening shifts. This week we decided to make a chicken lasagna, and I somewhat made […]