Thai Chicken Coconut Soup

The weekend was busy, over 135 kids knocked on our door for Halloween. It is more than last year, probably because it was Friday. We were lucky not to get any rain all night. It was cold but parents dressed up their kids really well. It was nice to see that some parents wore costumes as well. Princess costumes were popular in my area.

Days are getting shorter now and it's colder outside. At this time of the year we crave more stews and soups. I like to try different recipes, and this time, I decided to make a Thai Chicken Coconut Soup. It is very easy to make and I can say it's ''East Made Easy''. Coconut milk adds a creamy texture and combines deliciously with the chicken. I added edamame beans because I like to add colors to my food, and it is also packed with fiber, protein iron and vitamins. I have travelled to Thailand and they do make the world's best soups.

What's your favourite soup recipe?


2 tsp olive oil
1 tbsp Blue Dragon Thai Red Curry Paste
4 cups chicken stock
2 chicken breasts, boneless, skinless
1 tin Blue Dragon Coconut milk
1/4 cup coriander
1 cup edamame beans
1/2 pkg (125g) Rice Noodles
green onions and coriander to decorate

1- Heat oil in a large saucepan and fry the Blue Dragon Thai Red Curry Paste for 10 seconds.
2- Add the chicken stock. Slice the chicken breasts. Add to the saucepan. Bring to a boil.
3- Add the coriander and cook until the chicken reach a safe internal temperature.
4- Add the coconut milk and the edamame beans. Cook for 5 more minutes.
5- Cook the Rice Noodles according to the package directions. Add to the soup.
6- Serve each soup with green onions and coriander on top of each soup. Enjoy!