Coconut, Ginger & Chilli Soup with Grilled Chicken & Prawn
It is hard to believe that a soup like the one here can be made in a matter of minutes with zero cooking skills or experience required. This is definately the case here. All you need is a food processor or if you want to you can even use a store bought curry paste like Thai Red or maasamam easily found in most supermarkets. I strongly recommend you make your own, it is healthier and tastes far better. It really is very easy to make.
Did I mention this soup is seriously good for you!
Ingredients
1 – 2 chicken fillets
6 – 12 large prawns, peeled and de-veined.
2 peppers, diced into small pieces
2 inch piece of ginger finely chopped or 2 tbsp ginger paste
6 Garlic cloves, finely chopped
1 onion finely chopped
2 tins full fat coconut milk, low fat will split
2 handfuls of baby spinach leaves
The PASTE
4 Tbsp Thai Red, green (hot) or Massamam curry paste or see below to make your own.
4 peppers of any colour, I preper red for this.
1 – 5 red chillis, the more you use the hotter it will be. Remove the seeds to make it even milder.
1 stick of lemongrass peeeled
1/2 lime skin and all
2 tbsp Thai 7 spice – pink Jar in Supervalu, Tesco or Dunnes.
Small handful fresh coriander
2 tsp Thai fish sauce
1 Onion peeled
1 vegetable stock cube
2 tsp light Soy sauce or 1 tsp dark
4 garlic cloves
Instructions
1
Season the chicken breasts with salt and pepper then place under a preheated grill and grill on high until cooked through turning after about 5 minutes or when it starts to brown.
Cut into small pieces when ready.
Cut into small pieces when ready.
2
If making your own paste.
Place all the paste ingredients only, in your food processor and blend until you have a paste, about 3 minutes
Place all the paste ingredients only, in your food processor and blend until you have a paste, about 3 minutes
3
Heat a drop of your favourite oil in a heavy bottom pot then fry the onion, garlic, ginger and peppers on a medium heat umtil soft but not coloured
4
Add the paste either your own or store bought. Stir well then add the coconut milk and simmer for 10 minutes
5
Add the spinach leaves, chopped cooked chicken and prawns and cook for 5 more minutes until the prawns are fully cooked.
6
Taste and serve if happy. Add half a veg stock cube if you think it needs it then cook for 1 minute more. It really shouldn’t need it.
7
If the soup is too flavoursome for you then add water to get the taste you like.
Categories:ChickenFilletGluten FreeHealthyInner FilletsPrawnSoupStarterTake Away AlternativeThaiThai Food
Liam Boland - BiaMaith Chef
Simple, quick recipe which is aromatic & delicious when served. Thumbs up all round in this house ??