Cauliflower & broccoli soup with seedy crumble
Use frozen cauliflower and broccoli for this recipe, if you like. The cheesy, seedy crumble is a must-try – it takes this soup to the next level
Thai-inspired coconut chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable or other flavourless oil
- 2 banana shallotsfinely chopped
- 1 lemongrass stalkbashed
- 2 garlic clovescrushed
- 5g galangalpeeled and sliced, or 2 tsp galangal paste
- 1-2 Thai chillies(or to taste, depending how spicy you like it), finely sliced
- 10g corianderleaves picked and stalks finely chopped
- 1 tbsp Thai red curry paste
- 400ml can coconut milk
- 400ml chicken stock
- 2 chicken breastscut into bite-size pieces
- 2 lime leaves(fresh or dried)
- 300g white mushroomssliced
- 1½ tbsp fish sauce
- 2 tsp golden caster sugar
- 1 limejuiced
Nutrition: Per serving
- kcal354
- fat24g
- saturates16g
- carbs9g
- sugars6g
- fibre2g
- protein24g
- salt2.4g
Method
step 1
Heat the oil in a large, deep saucepan over a medium-high heat and cook the shallots, lemongrass, garlic, galangal, chillies, coriander stalks and curry paste for 1-2 mins, stirring often until the mixture is fragrant. Pour in the coconut milk and stock, and stir well to release any browned bits on the bottom of the pan. Simmer for 10-15 mins.
step 2
Mix in the chicken pieces and lime leaves. Bring to a gentle bubble and cook for 10 mins more until the chicken is cooked through, adding the mushrooms for the final 5 mins. Stir in the fish sauce and sugar, then add lime juice to taste. Add a splash more fish sauce or sugar, if needed. Remove the lemongrass and galangal slices, then serve with the coriander leaves sprinkled over.
