Jamie Oliver 5 Ingredients Chicken Soup (Thai Red Chicken Soup) is made with chicken, butternut squash, fresh coriander, Thai red curry paste, and light coconut milk. This delicious Chicken Soup recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
This Chicken Soup Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You Will Love This Thai Red Chicken Soup
- Comforting Flavour: The blend of Thai red curry paste and coconut milk gives the soup a warm, comforting flavour that’s both rich and satisfying.
- Hearty Ingredients: With tender chicken and sweet butternut squash, this soup is filling and perfect for a cozy meal.
- Simple to Make: This recipe is easy to prepare, requiring just five main ingredients, and minimal hands-on time.
- Versatile for All Seasons: Whether it’s a cold winter night or a rainy summer day, this soup is versatile and delicious year-round.
Jamie Oliver 5 Ingredients Chicken Soup Ingredients
- 1 x 1.6 kg (3.5 lb) whole chicken
- 1 butternut squash (1.2 kg / 2.6 lb)
- 1 bunch fresh coriander (30 g / 1 oz)
- 100 g (3.5 oz) Thai red curry paste
- 1 x 400 ml (14 oz) tin of light coconut milk
How To Make Jamie Oliver 5 Ingredients Chicken Soup
- Prepare the Chicken and Vegetables: Place the whole chicken in a large, deep pan. Carefully halve the butternut squash lengthways, remove and discard the seeds, then cut the squash into 3cm (1.2 inch) chunks.
- Start Cooking the Soup: Slice the coriander stalks (reserve the leaves for later) and add them to the pan along with the squash, curry paste, and coconut milk. Pour in 1 litre (4 cups) of water. Cover the pan and simmer on medium heat for 1 hour and 20 minutes.
- Finish and Serve: Use tongs to remove the chicken from the pan and place it on a platter. Skim any fat from the surface of the soup and spoon it over the chicken. Sprinkle half of the reserved coriander leaves over the chicken.
- Thicken the Soup and Serve: Use a potato masher to gently crush some of the squash in the soup, giving it a thicker texture. Taste and season the soup with sea salt and black pepper. Divide the soup into six bowls, sprinkle with the remaining coriander leaves, and serve.
- Shred the Chicken: As you dig in, shred the chicken directly into your bowl. Enjoy!
Recipe Tips
- Don’t Skip the Curry Paste: The Thai red curry paste adds a lot of flavor, so make sure to use the full amount for the best taste.
- Cook the Chicken Thoroughly: Ensure the chicken is cooked through before removing it from the soup. This helps to release all the flavors into the broth.
- Mash the Squash Carefully: When mashing the squash, do it gently to keep some chunks for texture while still thickening the soup.
What To Serve With This Thai Red Chicken Soup
This creamy Chicken Soup pairs well with crusty bread, steamed rice, garlic naan, or a simple green salad. It also can be served alongside grilled vegetables, a cheese platter, roasted potatoes, or couscous for a hearty dinner.
How To Store Leftovers
Refrigerate: First, let the leftover Chicken Soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Freeze: After the soup cools to room temperature, transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. To thaw, place the frozen soup in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 180°C (350°F). Place the soup in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes until warmed through.
- In The Microwave: Transfer the soup to a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until it’s hot and ready to serve.
Jamie Oliver 5 Ingredients Chicken Soup Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 354
- Total Fat: 16.1g
- Saturated Fat: 5.8g
- Sugars: 11.8g
- Salt: 0.9g
- Protein: 32.8g
- Total Carbohydrate: 20.5g
- Dietary Fiber: 4.8g
FAQs
Can I Make This Soup In A Slow Cooker?
Yes, you can cook the soup in a slow cooker on low for 6-7 hours or high for 3-4 hours.
What If I Don’t Have Thai Red Curry Paste?
You can substitute with another type of curry paste or even curry powder, but adjust the quantity to taste.
Can I Use Leftover Chicken Instead Of A Whole Chicken?
Yes, but reduce the cooking time since the chicken is already cooked. Add it in the last 10 minutes to heat through.
My Soup Is Too Thick, What Should I Do?
If the soup is too thick, simply add more water or chicken broth until it reaches your desired consistency.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chicken Thighs
- Jamie Oliver 5 Ingredients Cauliflower
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver 5 Ingredients Lamb Meatballs
Jamie Oliver 5 Ingredients Chicken Soup
Description
Jamie Oliver 5 Ingredients Chicken Soup (Thai Red Chicken Soup) is made with chicken, butternut squash, fresh coriander, Thai red curry paste, and light coconut milk. This delicious Chicken Soup recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Chicken and Vegetables: Place the whole chicken in a large, deep pan. Carefully halve the butternut squash lengthways, remove and discard the seeds, then cut the squash into 3cm (1.2 inch) chunks.
- Start Cooking the Soup: Slice the coriander stalks (reserve the leaves for later) and add them to the pan along with the squash, curry paste, and coconut milk. Pour in 1 litre (4 cups) of water. Cover the pan and simmer on medium heat for 1 hour and 20 minutes.
- Finish and Serve: Use tongs to remove the chicken from the pan and place it on a platter. Skim any fat from the surface of the soup and spoon it over the chicken. Sprinkle half of the reserved coriander leaves over the chicken.
- Thicken the Soup and Serve: Use a potato masher to gently crush some of the squash in the soup, giving it a thicker texture. Taste and season the soup with sea salt and black pepper. Divide the soup into six bowls, sprinkle with the remaining coriander leaves, and serve.
- Shred the Chicken: As you dig in, shred the chicken directly into your bowl. Enjoy!
Notes
- Don’t Skip the Curry Paste: The Thai red curry paste adds a lot of flavor, so make sure to use the full amount for the best taste.
- Cook the Chicken Thoroughly: Ensure the chicken is cooked through before removing it from the soup. This helps to release all the flavors into the broth.
- Mash the Squash Carefully: When mashing the squash, do it gently to keep some chunks for texture while still thickening the soup.