I started making this a few months back and am doing it again tonight by request. As with most stuff I make it has been receiving some "revisions". This soup is completely customizable. This is the current version that we like. It is not exactly true to it’s origins? But since I have read most Thai soups are actually a breakfast food to use up leftovers, perhaps it is bang on in spirit. 🙂
6 cups chicken stock.
2 large onions, chopped fine
5 cloves garlic, fine again.
1/2 teaspoon chopped ginger
2 Red sweet peppers. chopped but still a good size so they hold up and look purdy as well as adding flavour.
2 cups cooked chicken (LEFTOVER ALERT!!!!)
1 Tablespoon thai pepper paste (I have been using a sweet-hot one. Not exactly "proper" but we like it)
1 Tablespoon curry powder (Madras is what I have lots of)
1 large can diced tomatoes (They have this lovely no salt version?)