Description
Jamie oliver’s thai whole chicken soup delivers complex, comforting flavors from Southeast Asian cuisine. Fragrant herbs, warming spices, and tender chicken create a nourishing meal you’ll savor with each spoonful.
Ingredients
Scale
- 1 whole chicken (1.6 kg / 3.5 lbs)
- 1 butternut squash (1.2 kg / 2.6 lbs)
- 1 can (400 ml / 13.5 fl oz) light coconut milk
- 100 g (3.5 oz) Thai red curry paste
- 1 bunch of fresh coriander (30 g / 1 oz)
Instructions
- Preparation: Position whole chicken in a deep cooking vessel, creating ample space for ingredients to cook and blend seamlessly.
- Vegetable Preparation: Slice butternut squash lengthwise, remove seeds, and chop into consistent chunks, preparing coriander stems for flavor infusion.
- Liquid Base Construction: Combine Thai red curry paste, coconut milk, water, squash, and coriander stems, creating a vibrant and aromatic cooking environment for the chicken.
- Simmering Process: Cover the pan with a lid, allowing the mixture to gently simmer on medium heat for approximately 80 minutes, transforming the chicken into tender, flavor-absorbing protein.
- Soup Refinement: Remove chicken carefully, skim excess fat, and crush a portion of squash to enhance soup’s consistency and texture, seasoning with salt and black pepper.
- Garnishing and Serving: Distribute fresh coriander leaves over chicken and soup, shred chicken into bite-sized pieces, and ladle the aromatic liquid into individual serving bowls, ensuring balanced portions of ingredients.
Notes
- Chicken Placement Matters: Use a deep, wide pot to allow ingredients to cook evenly and prevent overcrowding, ensuring maximum flavor infusion.
- Squash Cutting Technique: Aim for consistent 1.2-inch chunks to guarantee uniform cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Simmering Secret: Cover the pot tightly and maintain a gentle medium heat for 80 minutes to allow the chicken to become supremely tender and let flavors deeply meld together.
- Texture Enhancement Trick: Partially crush some squash pieces directly in the soup to create a naturally thickened, more luxurious consistency without adding extra ingredients.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg