Chicken thighs, sweetcorn and sugar snap peas get cooked in a fragrant, coconut soup. It can be frozen which makes for incredibly easy midweek catering as you'll always have a tasty meal to hand! Plus, it's healthy too.
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Yields:
4
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
516
Ingredients
1
garlic clove
4
spring onions, roughly chopped
3
cm piece fresh root ginger
1
green chilli, deseeded and roughly chopped
75g
fresh coriander, plus extra to garnish
400ml
tin coconut milk
1Tbsp.
vegetable oil
750ml
hot chicken stock
600g
skinless chicken thigh fillets, sliced into strips
175g
baby sweetcorn, roughly chopped
200g
sugar snap peas, roughly chopped
1Tbsp.
fish sauce
1Tbsp.
soy sauce
Lime wedges, to serve
Directions
Step 1Whiz the garlic, spring onions, root ginger, chilli, coriander and coconut milk in a blender until smooth. Heat oil in a large pan over a medium heat and add the blended coconut mixture. Bring to the boil, then add the stock and chicken strips and simmer for 15min or until chicken is cooked through.
Step 2Use a slotted spoon to lift out roughly half the chicken pieces and set aside. Blend the remaining soup (you may need to do this in batches) until smooth, then return to the rinsed-out pan. Add reserved chicken, chopped sweetcorn and sugar snap peas, and the fish sauce.
Step 3Heat through and simmer just until the vegetables are tender. Check seasoning, then drizzle on the soy sauce and garnish with a little extra coriander. Serve with lime wedges on the side.
Make soup to the end of step 2, then cool completely and transfer to freezer-proof bags or a sealable container. Freeze for up to 2 months. To serve, defrost overnight in the fridge or use the defrost setting of a microwave. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
