Quick Blend Thai Coconut Curry Chicken Soup Recipe
In a large pan sauté your chicken with the red curry paste, garlic, ginger using a little olive oil.
Add the vegetables, the seasoning along with 250ml vegetable stock and the coconut milk. Stir well and then turn down to low and allow simmering for 15 minutes.
Remove from the heat, place in the blender and blend until smooth.
You can also skip cooking the soup in the pan and instead opt for a soup maker. Then cook it on the 25 minute cook and blend function.
I also love the fact that this recipe can be frugal because you can cook it with just 1 chicken breast to feed four of you soup and still have a great flavour.
I grate my carrot rather than slicing it because chunks of carrot can take ages to cook and this speeds up the cooking process.
To make my vegetable stock I mix 1 OXO vegetable cube with 250ml of boiling water.
Calories: 222kcal | Carbohydrates: 13g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15145IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 3.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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