Thai Style Chicken and Shiitake Soup Curry

Thai Style Chicken and Shiitake Soup Curry

Any curry becomes more delicious after adding dried shiitake mushrooms, but Thai curries which feature herbs are a perfect match!
Recipe created by: DRY and PEACE

(serves 2)

Dried shiitake mushrooms
10 grams
Chicken breast
150 grams
1/2 tablespoons
Onion (sliced thinly)
1/2 (120 grams)
Komatsuna greens
1/2 bunch (150 grams)
(a type of Japanese Rape)
Green curry paste
20 grams
Cooking oil
1 tablespoon
as desired
Nam pla fish sauce ●
1 tablespoon
Coconut milk ●
200 ml
Shiitake soaking liquid ●
100 ml


Rinse dried shiitake mushrooms, soak in water to rehydrate, and slice. Reserve the soaking liquid for later use.


Cut the chicken breast into bite-sized pieces. Coat with flour.


Slice the onion thinly and cut the komatsuna into 4-5 cm length.


Add oil to pot and saute the green curry paste over low heat.


Once the curry paste is fragrant, add the onions and fry until soft.


Add 2) and stir fry. Squeeze liquid from shiitake mushrooms and add with ● ingredients to the pot when the chicken changes color.


When the chicken is cooked through, add the komatsuna. Turn off the heat once the komatsuna wilts.


Add cilantro as desired.