Thai Green Chicken Soup

Beat the budget’s Thai Green Chicken Soup

Aromatic curry spices and creamy coconut make a flavour-packed soup

, 30 September 2020

(9 votes)

Beat the budget’s Thai Green Chicken Soup

  • 50 Mins

  • Serves: 4

  • Price: 89p per serving

Nutritional Info
Each 641g serving contains

  • Energy

    1931KJ

    462KCAL

    23%

  • Fat

    25.0g

    high

    36%

  • Saturates

    10.3g

    high

    52%

  • Sugars

    5.1g

    low

    6%

  • Salt

    1.60g

    low

    27%
of your reference intake.
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
  • 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)
Method

  • 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.