In a hurry? Try Thai soup curry
Thai curried chicken, vegetable and coconut soup
This easy peasy soup is packed full of classic Thai flavours and uses leftover roast chicken, so makes a great speedy Monday night supper.
- 6 shallots, finely sliced
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 2 stalks lemongrass, cut in half and bruised with the back of a knife
- 1 red pepper, deseeded and cut into thin slices
- 250g green beans, sliced in half
- 1 Kallo Organic Chicken Stock Pot, dissolved in 500ml of boiling water
- 400ml tin coconut milk
- 2-3 tbsp Thai red curry paste, to taste
- 2 tbsp Thai fish sauce
- 2 tsp palm sugar (jaggery) or soft brown sugar
- 4 tbsp uncooked basmati or Thai jasmine rice
- 400g leftover roast chicken, shredded into bite sized pieces
- Juice of 1 lime
- 4 spring onions, finely sliced
- 2 birds eye red chillies, finely sliced
- Small bunch of coriander, roughly chopped
- Salt and freshly ground black pepper, to taste
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How to make
- Heat the oil in a large saucepan and gently sweat the shallots for 5 minutes until they start to soften. Stir through the garlic, lemongrass, red pepper and green beans, and fry for a couple of minutes.
- Add the chicken stock to the pan along with the coconut milk and bring up to the boil. Turn the heat down to a steady simmer and stir through the red curry paste, fish sauce and sugar.
- Add the rice and simmer for 10-12 minutes by which time the rice should be almost cooked and the vegetables tender.
- Stir through the cooked chicken and cook for a couple of minutes until it is hot all the way through.
- Finally, squeeze in the lime juice and taste to check the seasoning, you may need to add a little salt and freshly ground black pepper. Serve immediately, scattered with the spring onions, chilli and coriander.