Thai red chicken soup


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.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 832.616kJ
Fat 8.5g
Saturated Fat 6g
Carbohydrate 8.2g
Sugars 2.6g
Salt 1.9g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Tue Oct 02 15:10:00 BST 2012.