Thai-spiced chicken and leek soup
- February 2018
- Serves 4
- Hands-on time 20 min
We’ve spruced up a batch of leftover leek and potato soup to make this creamy, Thai-spiced chicken dish. It’s equally good served as a light lunch on its own as it is a dinner with rice or noodles.
- 18.6g (10.6g saturated)
- 23g (5.7g sugars)
- 1 tbsp toasted sesame oil
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, grated
- 1 red chilli, finely chopped, plus extra, sliced, to serve (optional)
- 1 small bunch fresh coriander, stems and leaves separated and stems finely chopped
- ½ batch leek and potato soup, defrosted if frozen
- Grated zest and juice 1 lime
- 160ml can coconut cream
- 2 cooked chicken breasts
- Toasted coconut flakes to serve (optional)
- Heat the sesame oil in a large pan over a medium heat. Add the garlic, ginger, chopped chilli and coriander stems, then fry gently for 2 minutes until the garlic has turned golden.
- Add the leek and potato soup to the pan with the lime zest and coconut cream, then simmer for 5 minutes. Use a stick blender to blend the soup in the pan until smooth. Taste and season with the lime juice, salt and pepper. Shred the chicken breasts (discard any skin and bone), then stir the meat into the soup and put back over a medium heat until the chicken has heated through.
- Spoon the soup into warmed bowls, top with the coconut flakes, sliced chilli (if using) and coriander leaves, then serve.
If you’re not a chilli fan, omit the sliced chillies and let everyone season to taste with chilli flakes or chilli sauce at the table.
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