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Thai red chicken soup
Thai red chicken soup
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Total Time:
1 hour 30 minutes
Ingredients:
  • 1 x 1.6 kg whole chicken
  • 1 butternut squash (1.2kg)
  • 1 bunch of fresh coriander (30g)
  • 100 g Thai red curry paste
  • 1 x 400 ml tin of light coconut milk
Instructions:
  • Place the chicken in a large, deep pan. Cut the squash in half lengthwise, then into 3cm chunks. Remove the seeds. Add coriander stalks, squash, curry paste, and coconut milk to the pan. Pour in 1 litre of water. Cover and simmer over medium heat for 1 hour and 20 minutes. Remove the chicken to a platter using tongs. Skim any fat from the soup and pour over the chicken. Sprinkle with half of the coriander leaves. Serve with 2 forks for serving at the table. Mash some of the squash with a potato masher for a thicker soup. Season with salt and pepper, then divide into six bowls. Top with remaining coriander and shredded chicken before serving. Enjoy your meal!

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