Thai coconut soup with pak choi, asparagus & wakamé


Serves 4:

200g Ardo Pak choi or Pak choi mix
200g Ardo Green asparagus tips and cuts
40g Ardo Thai herb mix
40g Ardo Shallots
40gr Ardo Wakamé flakes
200g Chicken fillet in pieces or strips
400ml Chicken stock (liquid, not concentrated)
200ml Coconut milk
10gr Green curry paste
10ml Fish sauce
5g Cane sugar
Cooking oil
1 teaspoon Tapioca starch
Pinch of salt


Egg, Celery, Fish


  1. Fry the Thai herbs with the green curry paste and the shallots in some cooking oil. Add the chicken stock and boil for about 5 minutes. Add the coconut milk. Finish with fish sauce and sugar at your own taste. Allow to heat, but do not boil. If preferred, you can blend the soup before adding the vegetabless and chicken.
  2. Heat in a separate pan some cooking oil, add the pak choi (mix), wakamé and asparagus. Fry on a high heat.
  3. Meanwhile, marinate the small chicken pieces in a mix of tapioca starch with some chicken stock and a pinch of salt.
  4. Add the vegetables to the chicken and fry until medium cooked.
  5. Add the vegetables and chicken to the broth and simmer while stirring on medium heat for about 2-3 minutes until chicken is perfectly cooked.
  6. Serve hot.
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