Thai Broccoli and Chicken Soup

Thai Broccoli & Chicken Soup

Broccoli is a perfect vegetable for soups – the end result is also such a nice colour and combined with the cubed carrot, which I prefer al-dente, and shredded chicken, give this soup a really interesting texture as well, not to mention the delicious flavour.

I have used coriander and lemongrass paste but fresh could certainly be substituted and if you have left-over cooked chicken this would work just as well and save some preparation time.

Suggestion: the dregs in the can of coconut cream make a perfect garnish together with a herb sprigs.

Thai Broccoli and Chicken Soup

Thai Broccoli & Chicken Soup

(4 servings)

2 chicken thigh cutlets
Freshly ground salt & black pepper
1 head of broccoli
1½ teaspoons green curry paste
1 teaspoon lemongrass paste
1 teaspoon coriander paste
300 mls chicken stock
400 mls coconut cream

Microwave chicken on high power, covered for 5 minutes and set aside to cool.

Slice broccoli head and stalk into large chunks and microwave on high power for 4 minutes.

Cut carrot into little cubes and microwave on high power for 2 minutes for al-dente or longer if you prefer it soft.

Pour juices from the chicken into a large saucepan together with the chicken stock, broccoli, curry, coriander and lemongrass pastes, season well and simmer together for 5 minutes.

Thai Broccoli and Chicken Soup

Puree using a stick blender or food processor.

Thai Broccoli and Chicken Soup

Add carrot, chopped chicken and coconut cream and reheat.

Thai Broccoli and Chicken Soup

Divide between four large bowls.

Thai Broccoli and Chicken Soup

Garnish and serve immediately.

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