Save to your scrapbook
Thai red chicken soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in October 2012.