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Spiced chicken soup
Spiced chicken soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy microwave soup for cozy winter nights.
Ingredients:
  • 500g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
  • 142g (1/2 cup) red curry paste
  • 1 bunch gai lan, washed
  • 9.20 gm peanut oil
  • 1 small red onion, cut into thin wedges
  • 750ml (3 cups) chicken style liquid stock
  • 200ml coconut milk
  • 120g bean sprouts, trimmed
  • 1 small fresh red birdseye chilli, deseeded, finely chopped
  • 4 green shallots, trimmed, thinly sliced diagonally
Instructions:
  • In a medium bowl, coat the chicken with curry paste and mix well. Marinate in the fridge for 10 minutes.
  • Chop the gai lum stems and leaves separately, keeping them a bit chunky, and set aside.
  • In a 3-liter (12-cup) microwave-safe bowl, microwave the oil and onion on High for 3 minutes until the onion is soft, stirring every minute. Then add the chicken mixture and cook on Medium for 6 minutes, stirring every 2 minutes.
  • Combine the stock and coconut milk in the pan, cover it with a lid or double layer of plastic wrap, and cook on Medium-High/650 watts/70% for 10 minutes. Then, add the gai lum stems, cover again, and cook on Medium-High/650 watts/70% for an additional 4 minutes.
  • Uncover the pot and gently stir in the gai lum leaves and bean sprouts using a wooden spoon. Cook uncovered on Medium-High/650 watts/70% power for 2 minutes, or until the leaves are wilted.
  • Pour the soup into bowls, then garnish with chili and green shallots before serving hot.

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