Recipes
Beat the budget's Thai Green Chicken Soup
Aromatic curry spices and creamy coconut make a flavour-packed soup
Aromatic curry spices and creamy coconut make a flavour-packed soup
Cook: 50 Mins
Serves: 4
Price: 89p per serving
Nutritional Information
Each 641g serving contains
Energy
1929kj
462kcal
1929kj
462kcal
23%
Fat
25.0g
25.0g
High
36%
36%
Saturates
10.3g
10.3g
High
52%
52%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
1.60g
1.60g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
301kj/72kcal
Typical energy values per 100g:
301kj/72kcal
Ingredients
6 large or 1kg chicken thighs
½ x 200g jar green Thai curry paste
200ml full-fat coconut milk
125g spring greens, washed and torn into small strips
10g fresh coriander, chopped
1tsp olive oil
1½tbsp flour
1 reduced-salt chicken stock cube, made up to 1.2L
Splash reduced-salt soy sauce
Chilli flakes, to serve (optional)
Method
1
Put the olive oil in a large pan on a medium heat, then add the chicken thighs, skin facing down. It’s best not to use a nonstick pan as the bits that get stuck on the pan provide a lot of flavour. Fry for 5 mins until the skin is crispy, turning occasionally. Remove the chicken thighs from the pan and set aside.
2
Add the Thai curry paste to the chicken-infused oil in the pan and gently fry for 2 mins on a low heat.
3
Remove the skin from the chicken thighs, then return the thighs to the pan with the coconut milk, chicken stock and soy sauce. Simmer, uncovered, on a low heat for 30 mins or until the chicken is cooked through.
4
Remove the thighs from the pan. Use a fork to pull the meat off the bone and chop into bite-sized pieces. Pop the chicken meat back in the pan with the spring greens and cook for 2-3 mins until the greens have wilted.
5
Use a spoon to remove any oil that has risen to the top. Divide between bowls, garnish with fresh coriander, sprinkle with chilli flakes, if using, and serve.