Thai Chicken and Butternut Squash Soup
Every now and then I like to feature recipes from cookbooks I've recently purchased or from television shows I've recently watched and this is just that - fresh from Jamie Oliver's latest offering "Quick and Easy Food in 5 Ingredients" this soul-nourishing soup-cum-curry is a big bowl of yum! The name of the game is simplicity with few ingredients and little effort but bags and bags of flavour.
I've been a bit under the weather this week with a particularly nasty virus and my mind, body and soul were craving something tasty and restorative to kickstart the road to recovery... well, this soup has all that and more! Packed with all the goodness from a whole chicken cooked slowly in its own stock along with spicy Thai flavours and hearty chunks of squash, this dish really perked me back up and it will you too!
Thai Chicken and Butternut Squash Soup
Serves 6
1.6 kg whole free-range chicken
1 butternut squash (1.2kg), peeled
1 bunch of fresh parsley (30g)
100 g Thai red curry paste
1 x 400 ml tin of light coconut milk
Sit the chicken in a large, deep pan. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds. Slice the parsley stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
Use tongs to remove the chicken to a platter to rest. Use a potato masher to crush some of the squash, giving your soup a thicker texture. pick the meat off the chicken, shred and then return to the pan.
Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining parsley.
TIP: I've swapped Jamie's coriander for parsley as I hate the stuff but feel free to go traditional if you like!
I've been a bit under the weather this week with a particularly nasty virus and my mind, body and soul were craving something tasty and restorative to kickstart the road to recovery... well, this soup has all that and more! Packed with all the goodness from a whole chicken cooked slowly in its own stock along with spicy Thai flavours and hearty chunks of squash, this dish really perked me back up and it will you too!
Thai Chicken and Butternut Squash Soup
Serves 6
1.6 kg whole free-range chicken
1 butternut squash (1.2kg), peeled
1 bunch of fresh parsley (30g)
100 g Thai red curry paste
1 x 400 ml tin of light coconut milk
Sit the chicken in a large, deep pan. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds. Slice the parsley stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
Use tongs to remove the chicken to a platter to rest. Use a potato masher to crush some of the squash, giving your soup a thicker texture. pick the meat off the chicken, shred and then return to the pan.
Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining parsley.
TIP: I've swapped Jamie's coriander for parsley as I hate the stuff but feel free to go traditional if you like!
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