Thai Chicken Soup with Toasted PeanutsServes 28 Plant points
Soups


Thai Chicken Soup with Toasted Peanuts


Serves 2

8 Plant points

Protein Packed

This soup has a great kick from the curry paste, which teams well with the creamy coconut milk.


Sugarsnap peas have to be one of my favourite veggies, and they give this soup some sweetness and a nice crunch.

Ingredients:

  • 4 chicken thighs, boneless

  • 1 tbsp of coconut oil or sesame oil

  • 1 tbsp freshly grated ginger

  • 1 clove garlic, crushed

  • 1 sweet potato, peeled and cut into small cubes

  • 2 tbsp red curry paste

  • 1 fresh red chilli, finely chopped

  • 1 x 400ml can coconut milk

  • 300ml chicken stock or water

  • 1 tbsp gluten-free tamari, soy sauce or Liquid Aminos

  • juice of 1 lime

  • 1 handful peanuts

  • 200g sugarsnap peas, halved salt and pepper

Method:

  1. Heat the coconut oil in a large saucepan over a medium heat.

  2. Sprinkle a pinch of salt over the chicken, and rub in the ginger and garlic. Throw the chicken into the pan and cook for 10 minutes, turning so it browns on all sides, then remove it from the pan and put it to one side. Once rested for 10 mins slice up into thin strips.

  3. Put the sweet potato into the same pan, and cook for 10 minutes, adding more coconut oil if you need to.

  4. Add the curry paste and red chilli and cook while stirring for a further minute.

  5. Pour over the coconut milk and stock or water, and bring to a simmer. Pop the chicken back into the pan and add the soy sauce, tamari or Liquid Aminos. Simmer for 10-15 minutes, until the chicken is cooked, then squeeze in the lime juice.

  6. In a dry frying pan, toast the peanuts until lightly browned. Serve the soup with the toasted peanuts sprinkled over, and sugarsnap peas thrown in.