PEAR MARTINI INGREDIENTS RECIPES

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RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES



Red Thai chicken soup | Jamie Oliver chicken soup recipes image

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 5

1 x 1.6 kg whole free-range chicken
1 butternut squash (1.2kg)
1 bunch of fresh coriander (30g)
100 g Thai red curry paste
1 x 400 ml tin of light coconut milk

Steps:

    1. Sit the chicken in a large, deep pan.
    2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
    3. 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.
    4. 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.
    5. 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.
    6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
    7. 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



Red Thai chicken soup | Jamie Oliver chicken soup recipes image

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 5

1 x 1.6 kg whole free-range chicken
1 butternut squash (1.2kg)
1 bunch of fresh coriander (30g)
100 g Thai red curry paste
1 x 400 ml tin of light coconut milk

Steps:

    1. Sit the chicken in a large, deep pan.
    2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
    3. 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.
    4. 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.
    5. 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.
    6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
    7. 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
    1. Sit the chicken in a large, deep pan.
    2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
    3. 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.
    4. 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.
    5. 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.
    6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
    7. Shred and add chicken, as you dig in.
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