Recipe: 5 Ingredient Thai Red Chicken Soup
I’ve got a slight obsession with Jamie Oliver – I’m not afraid to say it. Several of his cookbooks line our shelves, and I find they are frequent go-to books for food inspiration both mid-week and for when company’s coming. I love the way he writes recipes. They’re easy to follow, and always use fresh healthy ingredients. A lot of his recipes are plant based, and fit in perfectly with the approach of the Acubalance Fertility Diet.
He’s got a new book coming out this fall that I’m really excited about, for my busy patients and myself – Jamie Oliver’s 5 Ingredients; Quick and Easy Food. The cool thing about this new book is that each of the recipes actually have only 5 ingredients, and you can tweak things and add things as you like!
Jamie has released a few recipes ahead of the book launch, and this is one that caught my eye. It would be a great mid-week or Sunday-night recipe as it would leave you with leftovers for lunch the next day.
1 whole free-range chicken
1 butternut squash
1 bunch of fresh coriander (aka cilantro)
100g Thai red curry paste
1 x 400ml coconut milk
1. Sit the chicken in a large, deep pan. Carefully halve the squash lengthways, then cut into 3xm chunks, discarding the seeds. Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on medium heat for 1 hour 20 minutes.
2. Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the oup over the chicken, then sprinkle with half the coriander leaves. Serve with 2 forms for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture. Taste, season to perfection with sea salt and black pepper, then divide between bowls and sprinkle with the remaining coriander. Shred and add chicken, as you dig in.
Dr. Kali MacIsaac HBSc, ND Naturopathic Doctor