eCook Meal
HEARTY THAI CHICKEN SOUP
with pak choi & a gluten-free wrap
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R329.54
for 4 servings · R82.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Gluten Free Wraps needs 4Mini White Flour Wraps 6 pk R32.99 · whole pack (size can't be divided)R32.99
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Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Free-Range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Thai Green Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HEARTY THAI CHICKEN SOUP?
The preparation time for HEARTY THAI CHICKEN SOUP with pak choi & a gluten-free wrap is between 25 and 35 minutes.
What is the total time required to make HEARTY THAI CHICKEN SOUP with pak choi & a gluten-free wrap?
The total time required to make HEARTY THAI CHICKEN SOUP with pak choi & a gluten-free wrap is between 30 and 40 minutes.
How many servings does HEARTY THAI CHICKEN SOUP provide?
4 servings
What are the main ingredients in HEARTY THAI CHICKEN SOUP?
Baby Tomato, Black Sesame Seeds, Chicken, Chilli, Coconut Milk, Ginger, Gluten Free Wraps, Pak Choi, Spring Onion, Thai Green Curry Paste, Vegetable Stock
What is the nutritional information of HEARTY THAI CHICKEN SOUP?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HEARTY THAI CHICKEN SOUP?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make HEARTY THAI CHICKEN SOUP?
Baby Tomato, Black Sesame Seeds, Chicken, Chilli, Coconut Milk, Ginger, Gluten Free Wraps, Pak Choi, Spring Onion, Thai Green Curry Paste, Vegetable Stock
How many calories does HEARTY THAI CHICKEN SOUP have?
calories
How much fat content does HEARTY THAI CHICKEN SOUP have?
grams