Our Cookbook

Thai

Thai red chicken soup

  • YieldServes 6
  • Prep20m
  • Cook90m
  • Effortweekend

  • 1 x 1.6 kg whole free-range chicken
  • 1.2kg butternut squash
  • 1 bunch fresh coriander
  • 100g Thai red curry paste
  • 400ml tin light coconut milk

Method

  1. Sit the chicken in a large, deep pan.
  2. Cut the squash into 3cm chunks, discarding the seeds.
  3. Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water.
  4. Cover and simmer on a medium heat for 1 hour 20 minutes.
  5. Shred the chicken directly in the pan.
  6. Season and serve in bowls.

Notes

This doesn’t need noodles or anything adding.