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    Thai red chicken soup

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    Thai red chicken soup

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4


    1x Pack of 2 essential Waitrose British Chicken Breast Fillets, shredded
    2 tsp Thai red curry paste
    700ml hot chicken stock
    400ml can essential Waitrose Half Fat Coconut Milk
    150g frozen essential Waitrose Garden Peas, defrosted
    ½ x 250g pack essential Waitrose Spinach
    1 x Juice of 1 essential Waitrose Lime


    1. Place the chicken, Thai paste and stock in a large saucepan, cover and simmer for 10 minutes.

    2. Stir in the coconut milk and peas and bring to the boil.

    3. Stir in the spinach and cook for 1-2 minutes until wilted. Add the lime juice and season to taste.

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