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Red Thai brothy rice recipe

Red Thai brothy rice recipe

0 ratings

Created by The Kitchen

This coconut chicken soup is proper tasty and super easy to throw together. Creamy, a bit spicy and packed with fresh herbs and a squeeze of lime, it’s the kind of bowl you just want to dive into. Serve it over rice, pile on the beansprouts and herbs, and you’ve got yourself a quick, flavour-packed dinner that hits all the right notes. See method

Ingredients

  • 1 tsp sunflower oil (or any neutral oil)
  • 1½ tbsp Thai red curry paste
  • 1 clove garlic, crushed
  • 1 tsp fresh ginger, grated
  • 400ml tin coconut milk
  • ½ chicken stock cube made up to 250ml
  • juice of 1 lime, plus extra wedges to serve
  • 1 tbsp soy sauce
  • 1 tbsp chilli oil
  • 1 tsp honey
  • 2 small chicken thighs (about 300–350g)

To serve

  • 200g cooked jasmine or basmati rice
  • ½ carrot, julienned or shaved into ribbons
  • 1 handful beansprouts
  • small handful fresh coriander leaves
  • small handful fresh basil leaves
  • small handful fresh mint leaves
  • 1 spring onion, thinly sliced
  • 1 red chilli, chopped
  • 1 lime, halved
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    3490kj
    836kcal     42%

  • Fat

    56g 79%

  • Saturates

    32g 161%

  • Sugars

    9g 10%

  • Salt

    3g 50%

of the reference intake
Carbohydrate 46.7g Protein 36.3g Fibre 2.9g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Heat the oil in a medium-sized saucepan over a medium heat. Add the curry paste, garlic and ginger, and fry for 30 secs until fragrant.
  3. Stir in the coconut milk, stock and lime juice. Bring to a gentle simmer
  4. In a bowl mix together the soy sauce, chilli oil and honey. Add the chicken thighs and stir to coat well. Heat a frying pan over a high heat and fry the chicken thighs for a couple of minutes on both sides to sear and add colour. Transfer to a dish then place in the oven and cook for 10 minutes or until cooked through. Allow to rest for a couple of minutes before slicing into strips.
  5. Taste the broth and season if needed.
  6. To serve, spoon cooked rice into bowls, then ladle over the hot broth and chicken. Scatter over the remaining topping ingredients and finish with a squeeze of lime to serve.

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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