Meals and Courses

Thai Red Curry Soup

cook 20 mins
  • 1 tablespoon sunflower oil
  • 2 skinless chicken breast fillets, cut into strips
  • 375 g (12 oz) butternut squash, peeled and cut into small pieces
  • 1 red pepper, cored, deseeded and cut into small pieces
  • 1 tablespoon Thai red curry paste
  • 400 ml (14 fl oz) can reduced-fat coconut milk
  • 600 ml (1 pint) chicken stock
  • 175 g (6 oz) green beans, halved
  • small handful of fresh coriander leaves, roughly chopped
  • Heat the oil in a large saucepan, add the chicken, butternut squash and red pepper and fry over a high heat for 5 minutes.
  • Add the curry paste, fry for 1 minute then stir in the coconut milk, stock and green beans. Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the chicken and vegetables are cooked. Stir in the fresh coriander and serve.
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