Thai Curried Chicken, Vegetable and Coconut Soup
By not-recognizedThis easy peasy Kallo soup is packed full of classic Thai flavours and uses leftover roast chicken, so makes a great speedy Monday night supper. Who knew Kallo stock cubes could be so versatile!Time and servings
Ingredients
17 total- 4 tbsp of basmati rice, or Thai jasmine rice (uncooked)
- 6 shallots, finely sliced
- 1 tbsp of vegetable oil
- 2 cloves of garlic, crushed
- 2 sticks of lemongrass, cut in half and bruised with the back of a knife
- 1 red pepper, deseeded and cut into thin slices
- 250 g of green beans, sliced in half
- 1 cube of kallo chicken stock cube, dissolved in 500ml of boiling water
- 400 ml of coconut milk
- 3 tbsp of thai red curry paste, to taste
- 2 tbsp of thai fish sauce
- 1 lime, just the juice
- 4 spring onions, finely sliced
- 2 birds eye red chillies, finely sliced
- 1 bunch of coriander, roughly chopped
- 2 tsp of palm sugar, (jaggery) or soft brown sugar
- 400 g of roast chicken, shredded into bite sized pieces
Method
5 stepsStep 1
Heat the oil in a large saucepan and gently sweat the shallots for 5 minutes until they start to soften. Stir through the garlic, lemongrass, red pepper and green beans, and fry for a couple of minutes.
Step 2
Add the Kallo chicken stock to the pan along with the coconut milk and bring up to the boil. Turn the heat down to a steady simmer and stir through the red curry paste, fish sauce and sugar.
Step 3
Add the rice and simmer for 10-12 minutes by which time the rice should be almost cooked and the vegetables tender.
Step 4
Stir through the cooked chicken and cook for a couple of minutes until it is hot all the way through.
Step 5
Finally, squeeze in the lime juice and taste to check the seasoning, you may need to add a little salt and freshly ground black pepper. Serve immediately, scattered with the spring onions, chilli and coriander.