Thai Red Curry Chicken Soup

from the kitchen of Charlie McCarthy, Sr.

• chicken
• curry
• soup

Cookware

• large, deep pan
• tongs
• potato masher

Ingredients

• 1.6 kg whole free-range chicken
• 1.2 kg butternut squash
• 1 bunch coriander
• 100 g thai red curry paste
• 400 ml coconut milk
• 1 L water
• sea salt
• black pepper

Steps

1. Sit the whole free-range chicken in a large, deep pan.
2. Carefully halve the butternut squash lengthways, then cut into 3 cm chunks, discarding the seeds.
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.
4. Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken.
5. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
6. Taste, season to perfection with sea salt and black pepper. Shed the chicken and put the meat into the soup.
7. Fill bowls and sprinkle with the remaining coriander.