RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
Nutrition Facts : Calories 354 calories, FatContent 16.1 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.9 g salt, FiberContent 4.8 g fibre
RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
Nutrition Facts : Calories 354 calories, FatContent 16.1 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.9 g salt, FiberContent 4.8 g fibre
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RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
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