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Thai green curry chicken soup

Warm 1 tablespoon of oil in medium frying pan over a medium heat. Add yellow onion, garlic and pinch of salt, cover and cook, stirring occasionally, until translucent for about 8 minutes. Transfer to the jar of the KitchenAid ARTISAN Power Plus Blender.

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Tools

Details

15

Ingredients

6

Steps

Time

15'

Prep

34'

Cooking

49'

Total

Ingredients

  • 2 tablespoonsrapeseed oil, divided
  • 1yellow onion, roughly chopped
  • 3cloves garlic, chopped
  • 2 tablespoonssea salt
  • 1red pepper, quartered, seeded and sliced crosswise
  • 4spring onions, white and tender green parts only, chopped
  • 250 gcooked chicken, shredded or chopped
  • 20 gfresh coriander sprigs, plus leaves for garnish
  • 1lime, juiced and peel grated
  • 2 tablespoonsthai green curry paste
  • 2 tablespoonspacked brown sugar
  • 2 tablespoonsasian fish sauce
  • 400 gcoconut milk, shaken well before opening
  • 250 mlchicken stock
  • Amountingredient name
Make it now
  • Step 1

    Warm 1 tablespoon of oil in medium frying pan over a medium heat. Add yellow onion, garlic and pinch of salt, cover and cook, stirring occasionally, until translucent for about 8 minutes. Transfer to the jar of the KitchenAid ARTISAN Power Plus Blender.

  • Step 2

    Warm remaining 1 tablespoon oil in same frying pan over medium heat. Add pepper and green onions and cook, stirring, until tender for about 5 minutes. Stir in chicken and cook until warmed through for about 1 minute. Remove from heat, cover and set aside.

  • Step 3

    Add coriander, lime peel and juice, curry paste, brown sugar, fish sauce, coconut milk and stock to blender. Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth for about 1-2 minutes, or until rising steam is visible.

  • Step 4

    Soup should be hot. Add chicken mixture to blender and pulse 3 to 4 times on low just to incorporate. Season to taste with salt. Serve immediately, garnished with coriander leaves.

  • Step 5

    To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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Thai green curry chicken soup

Step 1

Warm 1 tablespoon of oil in medium frying pan over a medium heat. Add yellow onion, garlic and pinch of salt, cover and cook, stirring occasionally, until translucent for about 8 minutes. Transfer to the jar of the KitchenAid ARTISAN Power Plus Blender.

Step 2

Warm remaining 1 tablespoon oil in same frying pan over medium heat. Add pepper and green onions and cook, stirring, until tender for about 5 minutes. Stir in chicken and cook until warmed through for about 1 minute. Remove from heat, cover and set aside.

Step 3

Add coriander, lime peel and juice, curry paste, brown sugar, fish sauce, coconut milk and stock to blender. Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth for about 1-2 minutes, or until rising steam is visible.

Step 4

Soup should be hot. Add chicken mixture to blender and pulse 3 to 4 times on low just to incorporate. Season to taste with salt. Serve immediately, garnished with coriander leaves.

Step 5

To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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