the Recipe for our
Thai Chicken Soup
INGREDIENTS
- 2 tablespoons of sunflower oil
- 1 teaspoon chopped chilli
- 1 inch of ginger, grated
- 1 clove of garlic, crushed
- 2 teaspoons of green curry paste
- 1 400g tin of coconut milk
- 1 pint (500ml) of tasty stock - chicken or veg
- 1/2 cup of jasmine rice
- 1/4-1/2 butternut squash, peeled and chopped
- 1 small tin of sweetcorn, drained
- 1 chicken breast, cut finely
- A few sprigs of basil, mint and coriander, chopped
- 4 spring onions (finely sliced)
- Juice of 1/2 a lime
METHOD
Heat the oil, add the chilli, ginger, garlic and curry paste. Fry for 2-3 minutes but be careful not to burn. Pour in the coconut milk and the stock and simmer for 5 more minutes.
Add the rice, butternut squash, sweetcorn and the chicken and cook for a further 15 minutes.
Finally add the herbs, spring onion and lime juice and stir.
Coeliac
Friendly
Ready
60mins
Award
Winning!!!
Tip - Serve with prawn crackers and a wedge of lime. Mmmmmm zingy!
