Hot & sour fish soup
James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs
Thai-style chicken & sweet potato parcels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 25g creamed coconut(from a block)
- 2 tsp soft brown sugar
- 1 tsp fish sauce
- 2 tsp Thai green curry paste
- ½ sweet potatopeeled and cut into small cubes
- 1 small red pepperdeseeded and cut into small cubes
- 1 skinless chicken breast
- handful corianderleaves and a few lime wedges, to serve
Nutrition: per serving
- kcal429
- fat20g
- saturates15g
- carbs29g
- sugars18g
- fibre3g
- protein34g
- salt1.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
step 2
Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
step 3
Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.
