Quick Blend Thai Coconut Curry Chicken Soup Recipe
Servings: 4
Calories: 222kcal
Ingredients
- Blender
- 1 Chicken Breast chopped into chunks
- 4 Large Carrots grated
- 200 g Pumpkin thinly diced
- 250 ml Coconut Milk
- 1 Tbsp Ginger Puree
- 1 Tbsp Garlic Puree
- 1 Tbsp Olive Oil
- 1 Tbsp Red Thai Curry Paste
- 1 Tbsp Parsley
- 1 Tbsp Coriander
- 1 Tsp Turmeric
- Pinch Nutmeg
- Vegetable Stock Cube
- Salt & Pepper
Instructions
- 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.
Notes
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.
Nutrition
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
Nutrition InfoPlease 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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