Stop go Thai curry chicken soup

Stop go Thai curry chicken soup

As I write this recipe, we’re experiencing a cold snap and I have to admit that I’m struggling to get warm.

So I decided to go at it from a spice perspective and it certainly did the trick!

Why stop go? Well when I got to the fridge I had all but run out of red Thai curry paste and decided to supplement it with green that I had in abundance.

The resulting flavour was outstanding and I’ll only ever make this with a combination of the two!


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

250 g chicken breast, chopped into chunks
15 g Thai red curry paste
15 g Thai green curry paste
6 g olive oil
400 ml reduced fat coconut milk
130 g babycorn
130 g courgette
50 g spinach
10 ml fish sauce

Method

  • Put a medium sauce pan onto a medium heat and add the oil.
  • When this has warmed add the Thai red and green curry paste and allow it to cook for approximately a minute before adding the coconut milk.
  • Add the chicken chunks to the pan and pop the lid on so that it comes to the boil.  This should take only a couple of minutes.
  • When the pan starts to boil turn it down to a simmer and leave it with the lid on for 2-3 minutes.
  • Check the chicken with a fork.  It should be almost cooked through, it will be firm to the touch when ready.
  • Cut the babycorn into chunks and add it to the pan.
  • While the babycorn cooks, cut the courgettes into 5mm discs and add them to the pan along with the spinach leaves and pop the lid back on for the final couple of minutes.
  • Use a fork to ensure the chicken is cooked before serving the soup into bowls.  Because the soup cooked with the lid on, none of the liquid will have evaporated so the soup will be a lovely spicy broth!
  • Add a teaspoon of fish sauce to the finished soup and hold on to your hat!

Recipe Notes

  • I prefer to use reduced fat coconut milk to keep it light.
  • This recipe would also be lovely with chicken thighs or king prawns instead of chicken breast.

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