Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves
  • 1.5 lbs Chicken breasts
  • 2 stalks Lemongrass
  • 1 pc fresh ginger (about 40 grams)
  • 2 green chili peppers
  • 9 ozs Baby corn cob
  • 2 Tbsps olive oil
  • 1 Tbsp green Curry paste
  • 3 Lime leaves
  • 1.75 pints Chicken broth
  • 5 ozs wide Rice noodles
  • 1 bunch Thai basil
  • 3 Tbsps Thai fish sauce

Instruction

  • Peel and chop garlic finely. Cut chicken breasts into 2 cm (approximately 3/4-inch) cubes and combine with garlic in a bowl.
  • Trim both ends of lemongrass, peel tough outer layer and finely chop lemongrass. Peel and cut ginger root into very thin strips.
  • Rinse chile peppers, wipe dry, halve lengthwise and cut into very thin strips. Cut the corn cob in half.
  • Heat oil in a pot. Add curry paste and sauté for 2 minutes with lemongrass, stirring frequently.
  • Rinse lime leaves and add to pot along with ginger and chiles. Bring to a boil, then cook for 15 minutes over medium heat.
  • Add rice noodles and cook for 1 minute.
  • Add chicken and corn to pot, cover and simmer until chicken is cooked through, about 6 minutes, stirring occasionally.
  • Meanwhile, rinse basil, shake dry and pluck leaves. Season soup with fish sauce, sprinkle with basil and serve.