By Intro
I absolutely love this dish and have been making it for years. I recently adapted this recipe because I feel that I have perfected it. The quality of the Thai paste is key here, always go for good quality red which can be usually purchased at Oriental supermarkets. I have gone for a variation here and can use noodles or butternut squash works great. This can be made as a vegetarian meal by using veg stock and adding additional veg and tofu instead of Chicken.
Preparation & Cooking time: 2/3 hrs (don’t worry, most of that is waiting around)
Serves: 2/4 People depending on portion sizes
Cals per portion: Coming soon
What you need
- Whole chicken
- 2 carrots chopped
- 2 tablespoon grated fresh ginger
- 4/5 tbsp of Red Thai paste
- 2/3 pints of Chicken stock (homemade preferably)
- 1 tin of coconut milk
- 2 tsp curry powder
- 1 tbsp peanut butter (optional)
- Pack of good quality noodles/or butternut squash
- ½ cup chopped fresh coriander, plus extra for garnishing
- chopped birds eye chilis (optional)
- Chopped spring onion
How to do it
- In a big pot and put in the whole chicken, add 2 onions, whole carrots, whole peppercorns good pinch of salt, and cover with water. Bring to the boil and simmer for around 1.5/2 hrs (depending on the size of your Chicken).
- In a big pan, add chicken broth (the water that you cooked Chicken in), coconut milk, curry powder. Bring to a simmer over medium heat.
- Add butternut squash (if going for this option) cook until butternut squash
- Add Thai paste, (noodles if using them) and add cooked chicken
- In a bowl add grated ginger, chopped chillis, coriander, and spring onion.
- Ladle Thai soup into the bowl on top of ginger etc.
