Spiced chicken soup

Spiced chicken soup


This microwave soup is hot and spicy which makes it perfect on a cold winters night.

The ingredient of Spiced chicken soup

  1. 500g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
  2. 142g (1/2 cup) red curry paste
  3. 1 bunch gai lan, washed
  4. 2 tsp peanut oil
  5. 1 small red onion, cut into thin wedges
  6. 750ml (3 cups) Massel chicken style liquid stock
  7. 200ml coconut milk
  8. 120g bean sprouts, trimmed
  9. 1 small fresh red birdseye chilli, deseeded, finely chopped
  10. 4 green shallots, trimmed, thinly sliced diagonally

The instruction how to make Spiced chicken soup

  1. Place the chicken in a medium bowl. Add the curry paste and stir well to coat chicken. Cover and place in the fridge for 10 minutes to marinate.
  2. Roughly chop the gai lum stems and leaves separately, and set aside.
  3. Combine the oil and onion in a 3-litre (12-cup), heatproof microwave-safe dish or bowl. Cook, uncovered, on High/800watts/100%, stirring every minute, for 3 minutes or until the onion is soft. Add the chicken mixture and cook, uncovered, on Medium/500watts/50%, stirring every 2 minutes, for 6 minutes.
  4. Stir in the stock and coconut milk. Cover with a lid or double layer of plastic wrap and cook on Medium-High/650watts/70% for 10 minutes. Add the gai lum stems, cover and cook on Medium-High/650watts/70% for a further 4 minutes.
  5. Remove the cover, use a wooden spoon to push the gai lum leaves and bean sprouts into the soup and cook, uncovered, on Medium-High/650 watts/70% for 2 minutes or until the leaves wilt.
  6. Ladle the soup into serving bowls, sprinkle with chilli and green shallots, and serve immediately.

Nutritions of Spiced chicken soup

calories: 403.193 calories
calories: 27 grams fat
calories: 11 grams saturated fat
calories: 8 grams carbohydrates
calories: 5 grams sugar
calories: 30 grams protein
calories: 99 milligrams cholesterol
calories: 2127.49 milligrams sodium
calories: https://schema.org
calories: NutritionInformation


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