Thai · Dinner
Jungle Curry Soup With Chicken
A brothy Thai jungle curry soup made with chicken thigh, simmered in a pounded paste of fresh chilies, garlic and ginger, brightened with lemongrass and curry leaves, and packed with green beans, bamboo shoots and zucchini. Finished with Thai basil for a lean, fiery broth with no coconut milk.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
331Calories
39.1gProtein
13.3gFat
15.4gCarbs
5.9gSugar
4.1gFiber
1532mgSodium
153mgChol
3.4gSat Fat
851mgPotassium
89mgCalcium
2.9mgIron
0.4mcgVitamin B12
41mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Roughly chop the chilies and ginger; peel the garlic cloves; bruise lemongrass and cut into 2 in lengths; slice the chicken thigh into bite-size strips.
2
Blitz
Pound or blitz the chopped chilies, garlic, ginger and half the lemongrass in a mortar or food processor until a rough, wet paste forms.
3
Sauté
Heat the vegetable oil in a saucepan over medium heat and sauté the paste for 1 to 2 minutes until fragrant and slightly darker.
4
Simmer
Pour in the chicken stock, water, remaining lemongrass and curry leaves; bring to a boil, then reduce to medium and simmer 3 minutes.
5
Poach
Add the chicken strips and poach over medium heat for 6 to 8 minutes until no longer pink in the centre; add bamboo shoots, green beans and zucchini.
6
Finish
Simmer over medium-low heat 5 minutes until vegetables are tender; season with fish sauce, peppercorns and sugar; stir in Thai basil and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 44 fresh red chilies
- 6 cloves6 cloves garlic
- 22 in (5cm) piece fresh ginger
- 22 stalk lemongrass
- 88 curry leaves
- 2 tbsp2 tbsp fish sauce
- 2 cup480ml chicken stock
- 1 cup240ml water
- 4.2 oz120g bamboo shoots
- 4.2 oz120g green beans
- 11 small zucchini, about 1.8 oz (50g)
- 1/2 tsp1/2 tsp white peppercorns
- 1 tsp1 tsp sugar-white
- 1/2 cup20g Thai basil leaves
- 2 tsp2 tsp vegetable-oil
