Thai Red Curry Chicken Soup
by Charlie McCarthy, Sr.
Cookware
- large, deep pan
- tongs
- potato masher
Ingredients
- 1 3/5 kg whole free-range chicken
- 1 1/5 kg butternut squash
- 1 bunch coriander
- 100 g thai red curry paste
- 400 ml coconut milk
- 1 L water
- sea salt
- black pepper
Instructions
Step 1
Sit the whole free-range chicken in a large, deep pan.
Step 2
Carefully halve the butternut squash lengthways, then cut into 3 cm chunks, discarding the seeds.
Step 3
Slice the coriander stalks, add to the pan with the squash, thai red curry paste and coconut milk, then pour in water. Cover and simmer on a medium heat for 80 minutes.
Step 4
Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken.
Step 5
Use a potato masher to crush some of the squash, giving your soup a thicker texture.
Step 6
Taste, season to perfection with sea salt and black pepper. Shed the chicken and put the meat into the soup.
Step 7
Fill bowls and sprinkle with the remaining coriander.