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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
  1. 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).
  2. 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.
  3. Add butternut squash (if going for this option) cook until butternut squash
  4. Add Thai paste, (noodles if using them) and add cooked chicken
  5. In a bowl add grated ginger, chopped chillis, coriander, and spring onion.
  6. Ladle Thai soup into the bowl on top of ginger etc.
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