The Scottish Mail on Sunday - You
Thai curried chicken soup
All the zing of a Thai curry but lighter. If you like, you could extend it with some soya or edamame noodles. It’s also good made with leftover roast turkey instead of chicken.
SERVES 6
2 tbsp groundnut or vegetable oil
1 rounded tsp green curry paste
3 banana shallots peeled and thinly sliced
400ml chicken stock
400ml light coconut milk
1½ tbsp lime juice
1 level tsp palm sugar or light muscovado sugar
1½ tsp Maldon sea salt
300g cooked chicken shredded
300g beansprouts
1 tsp fish sauce (nam pla)
4 tbsp coarsely chopped coriander
FINISHING TOUCHES
extra chopped coriander
basil leaves (optional)
finely sliced deseeded medium-hot green or red
chilli, seeds discarded (optional)
Heat the oil in a medium saucepan over a medium-low heat, add the curry paste and stir it around, then add the shallots and cook for a few minutes until they start to soften and are coated with the paste. Pour in the stock and coconut milk and add the lime juice, sugar and salt. Bring to the boil (you can turn up the heat for this) and then simmer over a very low heat for 15 minutes, stirring frequently, until the soup is creamy.
Add the chicken and beansprouts, bring back to the boil and simmer for a couple of minutes. Stir in the fish sauce and coriander and serve in warm bowls scattered with extra coriander and, if wished, basil leaves and a slice or two of chilli.
CARBS PER SERVING 5.2g (3.9g sugars); CALS 206; PROTEIN 20.3g; FAT 11g (4.9g saturated); SALT 1.1g