Quick and Easy Thai-style Soup
I have an urgent need. It’s to convince you to try this soup.
Mainly because it’s absolutely delicious. But also because it’s so quick and easy. Spending only a few minutes in the kitchen to produce something that tastes like you worked for hours? Now that’s what I call maximum bang for your buck.
I have been making this soup for years and every time I make it, I am pleasantly surprised at how quick, easy and delicious it is.
If you’re the sceptical or the lazy type (and I don’t hold that against you – I frequently wear those hats myself, sometimes both at once), here’s something that might sound like music to your ears : there’s no chopping involved – just the grating of a carrot or two, the shredding of chicken and snipping of coriander. I often make this when I have leftover rice and cooked chicken, in which case I can make this soup during an ad break on TV.
If the mention of chicken has just made you want to give up reading this post, WAIT! I have options for you too, dear vegetarian reader! This soup is very adaptable to whatever you may or may not eat. The only thing I ask is that you do not omit the carrots and use a good quality stock. You could perhaps use paneer or mushrooms instead of the chicken. And maybe even add some greens such as spinach. With a favourful base like this, you cannot go wrong. You could also perhaps veganise it but I cannot say for sure as I haven’t tried that version.
So do try it and let me know what you think. I love hearing how right I am in singing this soup’s praises.
- If you are starting out with raw chicken, do this first: slice in half lengthwise, then fry in a bit of butter in the same pan that you’re going to make the soup in. Remove, cool and shred before proceeding with the recipe below.
- If you’re going to use paneer, cut it into strips and fry as above before proceeding with the recipe.
- I love using jasmine rice here but any kind of cooked rice works well.
Quick and Easy Thai-Style Soup
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ground ginger or use 1/2 tsp grated fresh
- 1/4 teaspoon. paprika or Kashmiri chilli powder
- 1/4 teaspoon salt
- 1/8 teaspoon chili powder or 1/4 if you like it hotter
Rest of the ingredients:
- 3 tablespoons butter
- 1 large carrot grated
- 2 cups chicken stock
- 1 400 ml tin of coconut milk
- 1-2 chicken breasts cooked and shredded see note above if starting with uncooked chicken
- 1 1/2 cups cooked rice preferably jasmine, see note
- 1 Tablespoons soy sauce
- squeeze of lime juice
- chopped coriander leaves for garnish
- additional lime wedges
- In a small bowl, combine all the spices together and set aside.
- Melt the butter over medium heat in a large pot, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.
- Add everything listed under 'Rest of the ingredients' and bring to a low boil, then let simmer for about 5 minutes. Turn off the heat, add a small squeeze of lime. Taste, add salt and more lime juice if you feel it needs it. Garnish with the coriander leaves and serve immediately with some more lime wedges on the side.