Mohamed Shili Jamie Oliver’s Thai Whole Chicken Soup, also known as Thai Whole Red Chicken Soup, is a quick one-pot recipe with just 5 main ingredients. This Thai Whole Chicken Soup is made with whole chicken, butternut squash, fresh coriander, Thai red curry paste, and light coconut milk. Serve this jamie oliver thai whole chicken soup with Shrimp Orzo Salad, Arugula Salad, crispy Garlic Bread or Crustless Quiche.
Jamie Oliver Thai Whole Chicken Soup Ingredients
- 1 can (400ml) light coconut milk
- 1 whole chicken (1.6kg)
- 100g Thai red curry paste
- 1 butternut squash (1.2kg)
- 1 bunch of fresh coriander (30g)
How To Make Jamie Oliver Thai Whole Chicken Soup
- Prep the Pan: Place the whole chicken in a large, deep pan.
- Prepare the Squash: Cut the butternut squash in half lengthwise, remove the seeds, and chop it into 3cm chunks.
- Mix Ingredients: Add the squash, sliced coriander stalks, Thai red curry paste, and coconut milk to the pan. Pour in 1 liter of water.
- Cook the Soup: Cover the pan and let it simmer on medium heat for 1 hour and 20 minutes.
- Final Touches: Remove the chicken and place it on a platter. Skim off any fat from the soup and sprinkle half of the coriander leaves over the chicken. Mash some of the squash in the soup for a thicker texture. Season with salt and pepper. Divide the soup into six bowls, sprinkle the remaining coriander, and shred the chicken into each bowl before serving.
What To Serve With Thai Whole Chicken Soup
Pair this rich and flavorful Thai Whole Chicken Soup with steamed jasmine rice or rice noodles to soak up the broth. For a refreshing contrast, consider a side of Thai cucumber salad or a plate of spring rolls.
How To Store Thai Coconut Chicken Soup
In The Fridge:
Cool the Thai Coconut Chicken Soup to room temperature transfer it into an airtight container and store in the fridge for up to 3-4 days.
In The Freezer:
Once the soup is completely cooled, pour it into freezer-safe containers, leaving about an inch of space at the top for expansion. Seal the containers tightly and store them in the freezer for up to 2-3 months.
How To Reheat Thai Coconut Chicken Soup
For reheating, if the Thai Coconut Chicken Soup is frozen, thaw it in the fridge overnight, then place it in a saucepan and warm it over medium heat, stirring occasionally. If the soup has thickened after storing, you can add a bit of water or coconut milk to reach your desired consistency.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Butternut Squash Soup With Coconut Milk
- Jamie Oliver Carrot And Parsnip Soup
- Jamie Oliver Chicken Noodle Soup
Jamie Oliver Thai Whole Chicken Soup
Description
Jamie Oliver’s Thai Whole Chicken Soup, also known as Thai Whole Red Chicken Soup, is a quick one-pot recipe with just 5 main ingredients. This Thai Whole Chicken Soup is made with whole chicken, butternut squash, fresh coriander, Thai red curry paste, and light coconut milk. Serve this delicious Thai Coconut Chicken Soup with steamed jasmine rice, rice noodles, Thai cucumber salad, and spring rolls for a complete and satisfying dining experience.
Jamie Oliver Thai Whole Chicken Soup Ingredients
How To Make Jamie Oliver Thai Whole Chicken Soup
- Prep the Pan: Place the whole chicken in a large, deep pan.
- Prepare the Squash: Cut the butternut squash in half lengthwise, remove the seeds, and chop it into 3cm chunks.
- Mix Ingredients: Add the squash, sliced coriander stalks, Thai red curry paste, and coconut milk to the pan. Pour in 1 liter of water.
- Cook the Soup: Cover the pan and let it simmer on medium heat for 1 hour and 20 minutes.
- Final Touches: Remove the chicken and place it on a platter. Skim off any fat from the soup and sprinkle half of the coriander leaves over the chicken. Mash some of the squash in the soup for a thicker texture. Season with salt and pepper. Divide the soup into six bowls, sprinkle the remaining coriander, and shred the chicken into each bowl before serving.
