Red Thai brothy rice recipe
Created by Seren Jenkins
This coconut chicken soup is proper tasty and super easy to throw together. Creamy, a bit spicy and packed with fresh herbs and a squeeze of lime, it’s the kind of bowl you just want to dive into. Serve it over rice, pile on the beansprouts and herbs, and you’ve got yourself a quick, flavour-packed dinner that hits all the right notes.
See method- Serves 2
- Takes 25 mins
- 836 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 tsp sunflower oil (or any neutral oil)
- 1½ tbsp Thai red curry paste
- 1 clove garlic, crushed
- 1 tsp fresh ginger, grated
- 400ml tin coconut milk
- ½ chicken stock cube made up to 250ml
- juice of 1 lime, plus extra wedges to serve
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- 1 tsp honey
- 2 small chicken thighs (about 300–350g)
- 1 handful beansprouts
To serve
- 200g cooked jasmine or basmati rice
- ½ carrot, julienned or shaved into ribbons
- small handful fresh coriander leaves
- small handful fresh basil leaves
- small handful fresh mint leaves
- 1 spring onion, thinly sliced
- 1 red chilli, chopped
- 1 lime, halved
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3490kJ 836.0kcal
- Fat
- 56g
- Saturates
- 32g
- Salt
- 3.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 46.7gProtein 36.3gFibre 2.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Heat the oil in a medium-sized saucepan over a medium heat. Add the curry paste, garlic and ginger, and fry for 30 secs until fragrant.
- Stir in the coconut milk, stock and lime juice. Bring to a gentle simmer
- In a bowl mix together the soy sauce, chilli oil and honey. Add the chicken thighs and stir to coat well. Heat a frying pan over a high heat and fry the chicken thighs for a couple of minutes on both sides to sear and add colour. Transfer to a dish then place in the oven and cook for 10 minutes or until cooked through. Allow to rest for a couple of minutes before slicing into strips.
- Taste the broth and season if needed. Blanch the beansprouts for 30 seconds in boiling water then set aside
- To serve, spoon cooked rice into bowls, then ladle over the hot broth and chicken. Scatter over the remaining topping ingredients and finish with a squeeze of lime to serve.
- See more recipes from the Tesco Kitchen
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
