My family and I often celebrate family events with lots of fun and home cooking,
including a range of multicultural dishes.
One way is to celebrate a public holiday – Australia Day and we do it in our own way.
We want to recognise all the different cultures and people that make this beautiful country unique!
So, we don’t have the typical Aussie BBQ – with prawns, sausages and salad,
but we celebrate with all the great things that this country offers,
…including a range of fine foods from all over the world!
We start our day with a typical English breakfast, followed by delicious Thai food for lunch, we indulge in Italian for dinner and top it off with a classic American movie and caramel popcorn…
It is easy to make, warming, filling and it is gluten free!
What more can you ask for…perfect comfort food!
The tip to this recipe is the red curry paste!
Red Curry Paste
In a bowl, add in 2 tablespoons of red curry paste, 1 teaspoon of sweet chilli sauce, 2 tablespoons of tomato paste, two tablespoons of water and 1 tablespoon of cornflour. Mix this into a paste.
(If you prefer a thick soup, you could add an extra tablespoon of cornflour and one tablespoon of water.)
Stir the paste into the soup and heat until soup starts to simmer and has a smooth ‘velvety’ look.
I love Thai food – I love the freshness, the spices, the taste and how easy it is to make!
Oh! ….and we finish the day with a good old fashioned Aussie Pavlova!
Happy Australia Day !! 🙂
Recipe for Easy Thai Chicken Soup!
- 6 Chicken thighs - cut into small pieces
- ½ onion - finely chopped
- ½ red pepper/capsicum - finely chopped
- 4 cups of gluten free chicken stock
- 2 tablespoons of oil
- 2 tablespoons of lemon grass paste
- 1 teaspoon of fish sauce
- 1 teaspoon of soy sauce - the gluten free one
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 teaspoon of sweet chilli sauce
- 2 tablespoons of tomato paste
- 1 tablespoon of corn flour (cornstarch)
- 2 tablespoons of water
- Thai basil leaves- chopped
- 2 cups of rice
- and some extra Thai basil leaves to decorate
- While preparing the soup, cook two cups of rice in a rice cooker and put to one side.
- In a large saucepan add the oil, onion and capsicum and saute until soft.
- Add the chicken stock and chicken pieces and heat through.
- Add the lemon grass paste, fish sauce and soy sauce and let it simmer for 5 mins
- Add the coconut milk and turn the heat to low and cover and simmer for 2 mins
- Red Curry Paste
- In a bowl, add the red curry paste, sweet chilli sauce, tomato paste, two tablespoons of water and 1 tablespoon of cornflour. Mix this into a paste. (If you prefer a thick soup, you could add an extra tablespoon of cornflour and one tablespoon of water)
- Stir the paste into the soup and heat until soup starts to simmer and has a smooth 'velvety' look.
- I add in some fresh Thai basil leaves to give it an extra aromatic flavour.
- Add in 1 cup of rice to the soup and stir to combine and simmer for another 2 mins or so
- When serving add one scoop of rice on the bottom of the bowl and then drizzle over the hot Thai Chicken Soup!
Another soup you might also like …..