Chicken and Rice Thai Green Soup

By Friday, March 01, 2013

I recently went to M&S and had a delicious take-out Thai Green Soup. The student in me was determined to make this from scratch so that it could provide me with a few days worth of lunches. I'm happy to say it worked pretty well! The chicken and rice makes it nice and wholesome and the curry paste, lemongrass, ginger and chilli gives it a fantastic kick. This will make four large portions and really is worth a try! 




You will need:
5 chicken thighs
1 small butternut squash, diced with the skin removed
1 red onion, diced
4 garlic cloves, diced
100g thai green curry paste
400ml coconut milk
1 litre chicken stock
lemongrass
6 Kaffir lime leaves
small bunch of basil
1/2 red chilli
5 cm fresh ginger
juice of 2 limes
corriander, roughly chopped to garnish
salt and pepper


Begin by preheating the oven to 200 degrees/ gas 6. Lightly oil two baking trays, place the thighs on one and the squash on the other. Season generously and place in the oven. Cook the chicken for around 25 minutes, until golden and crispy. The squash needs longer, so cook for around 40 minutes, until it softens. Remove from the oven and leave to one side. 

In the meantime, pour a small amount of oil into a large casserole pan. Fry the onions and garlic over a low heat for 3 minutes until softened. 




Then add the curry paste, coconut milk, lemongrass and kaffir lime leaves. Season well and leave to simmer for 10 minutes. 





In the meantime place the basil, chilli, ginger and lime juice in a small food processor and blitz until everything is well combined and as finely ground as possible.




Remove the lemongrass and lime leaves from the pan then add the ginger-chilli-lime paste to the saucepan along with the butternut squash. Use a hand blender to blitz the squash until the whole mixture smooths out and becomes slightly thicker. Shred the chicken with a fork and then add to the pan. Warm over a low heat and then serve with a scattering of finely chopped coriander. Enjoy!



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