5 Ingredients – Quick & Easy Food
By Jamie Oliver
1 hr 30 mins (10 minutes prep, 1 hour 20 minutes cook)
Not Too Tricky
serves 6
Recipe From
Ingredients
1 x 1.6kg whole chicken
1 butternut squash (1.2kg)
1 bunch of fresh coriander (30g)
100g Thai red curry paste
1 x 400ml tin of light coconut milk
Method
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
Tags