A Thai green chicken… soup! What a way to warm up your evening and your soul. With tender shredded chicken, fresh salsa, and a toasted gluten-free wrap to mop up every drop!
HEARTY THAI CHICKEN SOUP
HEARTY THAI CHICKEN SOUP
with pak choi & a gluten-free wrap
Hands on Time: 25 - 35 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Black Sesame Seeds
- Chicken
- Chilli
- Chillies
- Coconut Milk
- Free-range Chicken Mini Fillets
- Ginger
- Gluten Free Wrap
- Gluten Free Wraps
- Pak Choi
- Spring Onion
- Spring Onions
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Sugar/Sweetener/Honey
- Salt & Pepper
- Water
- Paper Towel
TOASTED SESAME SEEDS
Place a pot (large enough for the curry) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
OTHER PREP
Boil the kettle. Place the quartered baby tomatoes and the sliced spring onion in a bowl with a drizzle of olive oil and a pinch of salt. Toss and set aside. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Slice the leaves in half lengthways. Dilute the stock with 65ml of boiling water.
SHREDDED CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Return the pot to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 3-4 minutes per side until golden and cooked through. Remove from the pot on completion and place in a shallow dish. Shred the chicken by using two forks to gently pull it apart and break it up into shards.
THAI CHICKEN SOUP
Return the pot to a medium heat with another drizzle of oil, if necessary. When hot, add the pak choi stems, the grated ginger, and the chopped chilli to taste. Sauté for 1-2 minutes until fragrant. Add in half of the curry paste and fry for about a minute. Slowly pour in the coconut milk and diluted stock, stirring constantly. Bring to a simmer and cook for 3-4 minutes. In the final minute, add the pak choi leaves, shredded chicken, and more curry paste if you have a spicier palate. On completion, remove from the heat and stir in a sweetener of choice to taste.
TOAST THE WRAP
Place a pan over a medium heat. When hot, dry toast the wrap for about a minute per side until lightly golden. Remove from the pan on completion and cut into quarters.
TUCK IN!
Dish up a bowl of the vibrant chicken curry soup. Top with the tomato salsa and garnish with the toasted sesame seeds. Use the toasted wrap quarters as dippers. Well done, Chef!
Black Sesame Seeds - 5ml
Baby Tomatoes - 100g
Spring Onion - 1
Pak Choi - 100g
Vegetable Stock - 10ml
Free-Range Chicken Mini Fillets - 150g
Ginger - 10g
Chilli - 1
Thai Green Curry Paste - 7.5ml
Coconut Milk - 200ml
Gluten Free Wrap - 1
TOASTED SESAME SEEDS
Place a pot (large enough for the curry) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
OTHER PREP
Boil the kettle. Place the quartered baby tomatoes and the sliced spring onion in a bowl with a drizzle of olive oil and a pinch of salt. Toss and set aside. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Slice the leaves in half lengthways. Dilute the stock with 100ml of boiling water.
SHREDDED CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Return the pot to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 3-4 minutes per side until golden and cooked through. Remove from the pot on completion and place in a shallow dish. Shred the chicken by using two forks to gently pull it apart and break it up into shards.
THAI CHICKEN SOUP
Return the pot to a medium heat with another drizzle of oil, if necessary. When hot, add the pak choi stems, the grated ginger, and the chopped chilli to taste. Sauté for 1-2 minutes until fragrant. Add in half of the curry paste and fry for about a minute. Slowly pour in the coconut milk and diluted stock, stirring constantly. Bring to a simmer and cook for 4-5 minutes. In the final minute, add the pak choi leaves, shredded chicken, and more curry paste if you have a spicier palate. On completion, remove from the heat and stir in a sweetener of choice to taste.
TOAST THE WRAPS
Place a pan over a medium heat. When hot, dry toast the wraps one at a time for about a minute per side until lightly golden. Remove from the pan on completion and repeat with the other wrap. Cut both wraps into quarters.
TUCK IN!
Dish up bowls of the vibrant chicken curry soup. Top with the tomato salsa and garnish with the toasted sesame seeds. Use the toasted wrap quarters as dippers. Well done, Chef!
Black Sesame Seeds - 10ml
Baby Tomatoes - 200g
Spring Onions - 2
Pak Choi - 200g
Vegetable Stock - 20ml
Free-Range Chicken Mini Fillets - 300g
Ginger - 20g
Chilli - 1
Thai Green Curry Paste - 15ml
Coconut Milk - 400ml
Gluten Free Wraps - 2
TOASTED SESAME SEEDS
Place a pot (large enough for the curry) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
OTHER PREP
Boil the kettle. Place the quartered baby tomatoes and the sliced spring onion in a bowl with a drizzle of olive oil and a pinch of salt. Toss and set aside. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Slice the leaves in half lengthways. Dilute the stock with 100ml of boiling water.
SHREDDED CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Return the pot to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 3-4 minutes per side until golden and cooked through. Remove from the pot on completion and place in a shallow dish. Shred the chicken by using two forks to gently pull it apart and break it up into shards.
THAI CHICKEN SOUP
Return the pot to a medium heat with another drizzle of oil, if necessary. When hot, add the pak choi stems, the grated ginger, and the chopped chilli to taste. Sauté for 1-2 minutes until fragrant. Add in half of the curry paste and fry for about a minute. Slowly pour in the coconut milk and diluted stock, stirring constantly. Bring to a simmer and cook for 4-5 minutes. In the final minute, add the pak choi leaves, shredded chicken, and more curry paste if you have a spicier palate. On completion, remove from the heat and stir in a sweetener of choice to taste.
TOAST THE WRAPS
Place a pan over a medium heat. When hot, dry toast the wraps one at a time for about a minute per side until lightly golden. Remove from the pan on completion and repeat with the other wrap. Cut both wraps into quarters.
TUCK IN!
Dish up bowls of the vibrant chicken curry soup. Top with the tomato salsa and garnish with the toasted sesame seeds. Use the toasted wrap quarters as dippers. Well done, Chef!
Black Sesame Seeds - 10ml
Baby Tomatoes - 200g
Spring Onions - 2
Pak Choi - 200g
Vegetable Stock - 20ml
Free-Range Chicken Mini Fillets - 300g
Ginger - 20g
Chilli - 1
Thai Green Curry Paste - 15ml
Coconut Milk - 400ml
Gluten Free Wraps - 2
TOASTED SESAME SEEDS
Place a pot (large enough for the curry) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
OTHER PREP
Boil the kettle. Place the quartered baby tomatoes and the sliced spring onion in a bowl with a drizzle of olive oil and a pinch of salt. Toss and set aside. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Slice the leaves in half lengthways. Dilute the stock with 125ml of boiling water.
SHREDDED CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Return the pot to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 3-4 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pot on completion and place in a shallow dish. Shred the chicken by using two forks to gently pull it apart and break it up into shards.
THAI CHICKEN SOUP
Return the pot to a medium heat with another drizzle of oil, if necessary. When hot, add the pak choi stems, the grated ginger, and the chopped chilli to taste. Sauté for 1-2 minutes until fragrant. Add in half of the curry paste and fry for about a minute. Slowly pour in the coconut milk and diluted stock, stirring constantly. Bring to a simmer and cook for 5-6 minutes. In the final minute, add the pak choi leaves, shredded chicken, and more curry paste if you have a spicier palate. On completion, remove from the heat and stir in a sweetener of choice to taste.
TOAST THE WRAPS
Place a pan over a medium heat. When hot, dry toast the wraps one at a time for about a minute per side until lightly golden. Remove from the pan on completion and repeat with the other wraps. Cut each wrap into quarters.
TUCK IN!
Dish up bowls of the vibrant chicken curry soup. Top with the tomato salsa and garnish with the toasted sesame seeds. Use the toasted wrap quarters as dippers. Well done, Chef!
Black Sesame Seeds - 20ml
Baby Tomatoes - 400g
Spring Onions - 3
Pak Choi - 400g
Vegetable Stock - 40ml
Free-Range Chicken Mini Fillets - 600g
Ginger - 40g
Chillies - 2
Thai Green Curry Paste - 30ml
Coconut Milk - 800ml
Gluten Free Wraps - 4
Woolies Products in this dish
