Thai-Style Green Curry Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 chicken breast, (approx. 170g)
- • 1 onion, (peeled and diced)
- • 1 carrot, (peeled and diced)
- • 1 potato, (approx. 200g, peeled and diced)
- • 4 garlic cloves, (peeled and crushed)
- • 5 cm piece of ginger, (peeled and finely grated)
- • 2 tsp lemongrass paste
- • 1 red chilli, (seeds removed and thinly sliced)
- • 50 g green beans, (sliced in half)
- • 1 tbsp fish sauce
- • 420 ml dairy-free coconut milk drink
- • 200 ml boiling water
- • 1 chicken stock pot
- • 1/4 tsp ground cumin
- • 1 rice noodle nest, (approx. 62g raw)
- • 1 spring onion, (finely sliced)
- • salt and pepper, (to taste)
- • low-calorie cooking spray
- • 5 g fresh basil leaves
- • 4 g fresh coriander
- • 1 lime, (cut into 6 wedges)
- • 1 tsp sriracha sauce
Preparation Steps
Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
Add the onion, garlic and ginger and fry for 4 minutes until just softening. Add the chicken breast, carrot and potato, and pour over 400ml of the coconut milk drink and water.
Bring the pan to the boil, then lower the heat to a simmer. Add the lemongrass paste, fish sauce, red chilli and chicken stock pot.
Season with salt and pepper and add the ground cumin. Simmer the soup for 20 minutes, then add the green beans for a further 5 minutes.
While the soup is simmering, cook the noodles according to the packet instructions, drain and leave to one side.
After 25 minutes remove the chicken breast and shred with 2 forks. Add the basil and coriander to a food processor with the extra 20ml of coconut milk drink. Blitz until smooth, then add to the pan and stir.
Add the chicken back to the pan with the noodles stir and allow to simmer for a further 2 minutes.
Serve sprinkled with the spring onion, a drizzle of sriracha sauce and a lime wedge.