Recipes
Recipes

Beat the budget's Thai Green Chicken Soup

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

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

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(9 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 89p per serving

Nutritional Information

Each 641g serving contains

Energy
1929kj
462kcal
23%
Fat
25.0g
High
36%
Saturates
10.3g
High
52%
Sugars
5.1g
Med
6%
Salt
1.60g
High
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

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

1
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.
2
Add the Thai curry paste to the chicken-infused oil in the pan and gently fry for 2 mins on a low heat.
3
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.
4
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.
5
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.