Cream of Thai Green Chicken and Broccoli Soup

It’s mid November, definitely getting closer to Winter and therefore my desire for soups has gone way off the scale!  Lately I’ve been tearing out soup recipes from magazines and so am stacking up ideas for the next few months (beetroot, chestnut, roasted tomato, cream of asparagus coming to a blog near you soon).  My all time favourite has always been carrot and coriander, which although full of vege goodness (particularly beta-caratone)  from the carrots and warming spices form the coriander, it doesn’t pack a particularly high protein punch.   I think I’d seen someone in the kitchen in my office eating a chicken soup one day and thought that would be a great way of combining soup with a protein hit.  I have to admit I was a bit sceptical at first about blending cooked chicken in the soup, rather than eating it whole as a breast slabbed on a plate – but this really works, and it makes the soup thick and ever so filling and creamy.  I guess you could always make this up with leftover cooked/roasted chicken too.  Maybe next time I’ll try a chicken and mushroom special to rival Campbell’s.
Ingredients (Serves 5)
  • coconut oil
  • 1/2 white onion finely diced
  • 2 cloves garlic, minced
  • 1.5 leeks, finely sliced
  • 3-4 tablespoons Thai green curry paste (I use Thai Taste  which is entirely paleo friendly)
  • 750g diced chicken breasts
  • 1 litre vegetable/chicken stock made from a low-salt gluten free stock cube
  • 400g broccoli
  • 1 x 400ml can of coconut milk
  • Fresh coriander / toasted sesame seeds / drizzle garlic infused olive oil / fresh red chilli to serve

Method
  • In a large saucepan fry the onion, garlic and leeks in a tablespoon of coconut oil, until softened.
  • Add the curry paste along with a tablespoon of the coconut milk and cook for a few minutes whilst the flavours release.
  • Add the chicken to the pan, and cook for 5 or so minutes, until the pink flesh has turned white.
  • Add the stock, bring to the boil and simmer for 15 minutes whilst the chicken poaches.
  • Add the broccoli florets and simmer for a further 5 minutes, adding the can of coconut milk last.
  • Blend the soup in batches, then return to the saucepan, adding a little boiling water to thin down if too thick.
  • Ladle into serving bowls and top with toppings of choice!
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2 thoughts on “Cream of Thai Green Chicken and Broccoli Soup

  1. Pingback: Red Thai Curry | Aggiegrl's Travel & Food Safari

  2. Pingback: Red Thai Curry | Aggiegrl's Travel & Food Safari

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