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A MILD

THAI CHICKEN SOUP

WITH COCONUT MILK, BUTTERNUT SQUASH & JASMINE RICE.

You’d think rice would be the perfect product to grow in Ireland considering it’s grown in loads of water in paddy fields!

In fact to grow it successfully you need at least 40 continuous days with temperatures above 21°C and it takes 5,000 litres of water to produce 1kg of rice.

The average Asian eats 150kg annually compared to the average European who eats 5kgs – probably we Irish make up the difference with spuds.

More Information

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Water, coconut milk (19%), butternut squash (12%), sweetcorn, chicken breast (6%), jasmine rice (2%), spring onions, green curry paste [green chillies, lemongrass, garlic, galangal, salt, onion, white pepper, kaffir lime zest, coriander], lime juice, ginger, rapeseed oil, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots], sunflower oil, turmeric, parsley], fresh basil, fresh mint, garlic, fresh coriander, fish sauce [anchovy extract (fish), salt], red chillies.

per 100g

Finely chop some fresh coriander and sprinkle over your soup, add a squeeze of lime juice and serve with some prawn crackers.

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