Aside from a lot of peeling and chopping, soups are generally low maintenance while they’re cooking. This one isn’t. This one needs constant attention and a lot of care.. and possibly a helping hand! It’s mostly due to that fact that it has quite a few ingredients that need measuring out, but with practice you would probably learn to do it quicker and know more or less how much of each ingredient you prefer.
It definitely is worth making though, as the end result is delicious. I made it a few days ago and I’m already thinking of a repeat..
You will need:
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 inch piece of ginger, chopped
- 2 teaspoons curry
- 1/2 teaspoon turmeric
- 1 can coconut milk
- 1 cup regular milk
- 2 cups chicken stock
- 1 teaspoon lemon grass stalk
- 3-6 boneless chicken thighs (whole to start with, you will chop them later)
- 2-3 cups spinach
- 2 teaspoons oyster sauce
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
Now that you’ve read the long list of ingredients you might begin to understand why making this is a bit of a hassle, but don’t give up just yet!
Melt the butter in a large pan. Add the onion, garlic and ginger and cook for about 5 minutes until soft. Add some oil to stop the butter from burning.
Stir in the curry paste and turmeric and cook for a further 3 minutes stirring continuously.
Pour in 2/3 of the coconut milk and cook for 5 minutes. Add the stock, lemon grass and chicken and heat until simmering for about 15 minutes until the chicken is tender (it doesn’t need to be completely cooked through just yet).
Using a slotted spoon remove the chicken from the soup and chop it up into bite size pieces. Make sure to clean the utensils and plate you use for this very well after use, as they have come into contact with chicken which is not yet thoroughly cooked.
Set the chicken aside for now.
Add the spinach to the pan and cook for 4 minutes, stirring continuously. Stir in the remaining coconut milk, regular milk and seasoning.
Now you can blend the soup and it will turn green 🙂
Stir the chicken pieces back into the soup together with the oyster sauce and lime juice and cook on low heat for a further few minutes to make sure that the chicken is cooked well.
Serve with fresh pepper and (optional) shallots and basil leaves.
Inspired by The complete book of 400 soups.