Chicken thighs, sweetcorn and sugar snap peas get cooked in a fragrant, coconut soup. It can be frozen which makes for incredibly easy midweek catering as you'll always have a tasty meal to hand! Plus, it's healthy too.
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Yields:
4
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
516
Ingredients
1 garlic clove
4 spring onions, roughly chopped
3 cm piece fresh root ginger
1 green chilli, deseeded and roughly chopped
75 g fresh coriander, plus extra to garnish
400 ml tin coconut milk
1 Tbsp. vegetable oil
750 ml hot chicken stock
600 g skinless chicken thigh fillets, sliced into strips
175 g baby sweetcorn, roughly chopped
200 g sugar snap peas, roughly chopped
1 Tbsp. fish sauce
1 Tbsp. soy sauce
Lime wedges, to serve
Directions
Step 1Whiz the garlic, spring onions, root ginger, chilli, coriander and coconut milk in a blender until smooth. Heat oil in a large pan over a medium heat and add the blended coconut mixture. Bring to the boil, then add the stock and chicken strips and simmer for 15min or until chicken is cooked through.
Step 2Use a slotted spoon to lift out roughly half the chicken pieces and set aside. Blend the remaining soup (you may need to do this in batches) until smooth, then return to the rinsed-out pan. Add reserved chicken, chopped sweetcorn and sugar snap peas, and the fish sauce.
Step 3Heat through and simmer just until the vegetables are tender. Check seasoning, then drizzle on the soy sauce and garnish with a little extra coriander. Serve with lime wedges on the side.
Make soup to the end of step 2, then cool completely and transfer to freezer-proof bags or a sealable container. Freeze for up to 2 months. To serve, defrost overnight in the fridge or use the defrost setting of a microwave. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
