Thai green curry soup // RECIPE

The herbs and spices used in thai curry are loaded with health benefits and have medicinal value. This recipe is packed with greens and all the good things to keep you warm as the weather starts to cool down.

You will need:

  • 1 whole chicken
  • 5 carrots peeled and chopped into cubes
  • 2 heads broccoli chooped into small florets 
  • 1 medium sweet potato peeled and chopped into cubes
  • Vermacilli noodles (or any grain of choice)
  • 1/2 bunch shallots sliced thinly 
  • 1-2 red chillies sliced
  • 110ml coconut milk
  • Silverbeet leaves
  • 2 tablespoons thai green curry paste
  • Salt + pepper 

What to do:

Chicken stock (you can substitute for vegetable stock for vegan/ vegetarian)

  • In large saucepan place carrots, shallots and whole chicken
  • Season with salt and pepper and cover with water
  • Simmer for 3 hours or until chicken is 'fall off the bone' tender and cooked all the way through
  • Strain and set stock aside
  • Pull apart chicken and set aside

Thai chicken curry soup

  • Heat large saucepan over medium heat
  • Stir in curry paste until fragrant
  • Slowly add stock and stir to combine
  • Add potato and half broccoli florets - cover and bring to boil
  • Reduce heat and simmer until vegetables are cooked through
  • With a stick blender puree until smooth
  • Add remaining broccoli, coconut milk and noodles to the soup puree
  • Simmer untill noodles and broccoli are cooked (5 minutes before finished throw in a few handfuls of silverbeet or any leafy green of choice)
  • Serve with chicken from stock, fresh chilli and shallots
Enjoy xMB

Enjoy xMB