Description
Jamie Oliver’s Thai Chicken Soup is a fragrant, creamy soup made with coconut milk, chicken, and classic Thai aromatics. This dish combines spicy, sour, and savory flavors, delivering an authentic Thai taste with a simple cooking method.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (shredded)
- 1 tablespoon vegetable oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 thumb-sized piece of ginger (grated)
- 1 stalk lemongrass (crushed)
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 500ml chicken stock
- 1 red chili (sliced, optional)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 100g mushrooms (sliced)
- 1 small carrot (julienned)
- 2 spring onions (chopped)
- Handful of fresh coriander (chopped)
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Base
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, garlic, and grated ginger, sautéing until fragrant.
- Stir in lemongrass and Thai red curry paste, cooking for another minute.
Step 2: Cook the Chicken
- Pour in chicken stock and bring to a gentle simmer.
- Add chicken breasts and let them cook for about 15 minutes until fully cooked.
- Remove the chicken, shred it with a fork, and set aside.
Step 3: Enhance the Broth
- Stir in coconut milk, mushrooms, and carrot, allowing the flavors to blend.
- Add fish sauce, lime juice, sugar, and chili (if using) for balance.
Step 4: Final Touches
- Return the shredded chicken to the pot and let simmer for 5 more minutes.
- Adjust seasoning with salt and pepper as needed.
- Garnish with chopped spring onions and fresh coriander before serving.