This is chicken soup, but with all the fresh and vibrant flavours of a Thai green curry. If you’re a little under the weather, this is exactly what you want to be eating.
The soup must be served absolutely piping hot, like a just-made cup of tea or a punishingly hot bath. Otherwise it misses the point entirely.
Substitute any vegetables you like. Sugar snap peas, broccoli or water chestnuts are all good here.
Feeds 4
Ingredients
2 tsp sesame oil
1-inch piece of fresh ginger root
2 cloves garlic, unpeeled
1 stalk of lemongrass
2 heaped tbsp Thai green curry paste
500ml chicken stock
500ml recently boiled water
Soy sauce
2 boneless, skinless chicken breasts
1 tin of light coconut milk
1 large handful of green beans
1 large handful of fresh baby corn
2 carrots
1 juicy lime
Small bunch of fresh coriander
To serve: basmati rice
Method:
Heat a large heavy-bottomed pot over medium heat.
Slice the ginger into four slices (so you remember to remove all four slices later on), and use the bottom of the curry paste jar to crush the whole garlic cloves slightly. Use the back of a knife to bruise the lemongrass.
Tumble these aromatics into the pot along with the sesame oil and fry for a couple minutes. Add the curry paste and cook for another minute or two. Add the chicken stock and water and a shake of soy sauce (1 tbsp or so) and bring to a simmer.
Once bubbling, add the chicken breasts and pop the lid on. Cook for 15 minutes or until the chicken is cooked. (Cut into the chicken breast to makes sure. You’re shredding them, anyway.)
While the chicken is cooking, get the rice on and prepare the vegetables. Top and tail the beans and chop into bite-sized pieces, cut the corn into small chunks, and peel and finely slice the carrots.
When the chicken is cooked, remove to a plate and use two forks to shred into chunks. Keep to one side for the moment.
Use a slotted spoon to remove the ginger, garlic and lemongrass from the broth. Discard.
Add the coconut milk, then half-fill the can with some more water and add that to the pot, too. Return the chicken to the pot and add the prepared vegetables, giving the carrots a 2-minute head start. Once all the veggies are in, bring back to the boil and cook for a minute, until the vegetables are hot but still with a bit of crunch.
Squeeze in the lime, then taste for seasoning and add more soy if required.
Serve in big bowls with fluffy rice and a scattering of fresh coriander over the top.
Caroline Feeds 