Beat the budget’s Thai Green Chicken Soup
- 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
- STORE CUPBOARD
- 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)
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.
Add the Thai curry paste to the chicken-infused oil in the pan and gently fry for 2 mins on a low heat.
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.
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.
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.