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w/ Crispy Chicken Croutons
Serves: 2 or 3
Cooking time ~30 mins
Blending Jasmine Rice in with the soup gives it a really nice, velvety texture and means that it's more than filling enough for a weeknight dinner. There are a fair few ingredients but it's all very simple and blending it means you don't have to worry too much about chopping too finely. You'll need a blender for this - preferably a stick blender.
Ingredients:
2x Red Peppers
1x White Onion
5x Cloves Garlic
Chunk of Fresh Ginger
1x Lime
1tbsp Fish Sauce
1tbsp Brown Sugar
3x Red Chillies
1 litre Chicken Stock
400ml Coconut Milk
3tbsp Thai Red Curry Paste
1x Bag Microwave Jasmine Rice
Fresh Coriander
Spring Onions to serve
For the Chicken:
2x Chicken Breasts
1x Egg
Flour
Breadcrumbs
Garlic Powder
Ground Ginger
Chilli Powder
Vegetable Oil
Method:
Roughly chop your Pepper, Onion, Garlic Cloves, Ginger and 2 of the Red Chillies. You can keep the seeds in if you want extra heat.
Get a large pot on a medium heat with some oil and add your chopped ingredients. Cook these for about 5 minutes or so, so they start to become a bit soft and fragrant. Season with Salt and Pepper.
Add the Curry Paste in and cook it off for about 2 minutes, stirring regularly.
Add in your Chicken Stock and Coconut Milk, stir well and bring to a boil.
Reduce the heat to a medium and add your packet of Rice in. You'll want to leave this to cook and thicken up for about 10/15 minutes. Keep stirring throughout.
While that's cooking away, make a start on prepping the Chicken. Cut your Chicken into small, bitesize chunks and season with Salt & Pepper. Get your breading station ready by lining up 3 bowls: 1 with Flour, 1 with the whisked Egg and 1 with the Breadcrumbs. I added Garlic Powder and Ginger to the Breadcrumb mix and a splash of Sriracha to the Egg.
Toss the Chicken pieces first in the Flour, then the Egg and finally the Breadcrumb mix to coat evenly and well. Set these aside for frying.
When the 10/15 minutes is up on the soup, add the Fish Sauce and Brown Sugar and season to taste.
Take the soup off the heat. Use a stick blender to blitz the soup up. If you don't have one, carefully do it in batches in a food processor or Nutribullet and return to the pot. Leave the soup to rest for a second while you fry the Chicken.
For the Chicken, simply fry in very hot Vegetable Oil until golden brown. These turn very quickly so make sure you're keeping an eye on them and turning them frequently. Drain on kitchen towel and season with Salt.
Bring the soup back up to a nice heat and once it's there, finely chop up some Coriander and stir through the soup. Squeeze half your Lime through the soup at this stage too. Finely chop your Spring Onions and remaining Red Chilli.
Time to plate up! Serve the soup in bowls and top with Spring Onions and Chilli. Serve the Chicken Croutons on the side - they are really nice dipped in!
Enjoy! If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram
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