Soup recipes
25–30 minutes
Thai-style green chicken soup with coconut naan dippers
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Thai-style green chicken soup with coconut naan dippers
4
Easy
15 minutes
25–30 minutes
Ingredients
- olive oil, for frying
- 1 x 400 g pack Woolworths potato-and-leek soup mix
- 1 litre chicken stock or bone broth
- 100 g baby spinach (about 4 handfuls)
- 4 cloves garlic
- 20 g fresh ginger, peeled
- 2 spring onions, chopped
- 2 green chillies or jalapeños, plus extra to garnish
- 30 g fresh coriander, plus extra to garnish
- 15 g fresh mint
- 1 T lime juice, plus extra wedges for serving
- 1 t coconut oil (optional)
- 1–2 t soya sauce (to taste)
- 1 lime, squeezes
- salt, to taste
- 150 g cooked chicken, shredded, for serving For the coconut naan dippers:
- 2 Woolworths Heat & Eat naan breads
- 2 T coconut oil, melted
- 1 T desiccated coconut
- pinch of chilli flakes or ground cumin (optional)
- pinch of salt
Method
1. Heat the olive oil in a large saucepan, then add the soup mix. Add the stock, bring to a simmer and cook for 15–20 minutes, or until the vegetables are tender.
2. Meanwhile, wilt the spinach in a splash of boiling water in a separate pan. Remove from the heat and place into iced water. Remove from the water, squeeze out the excess liquid, then set aside.
3. Once the soup mix is cooked, blend the soup in the pan using a stick blender until smooth and creamy. Keep warm over a low heat.
4. In a separate blender, combine the wilted spinach, garlic, ginger, spring onions, chillies, coriander, mint, lime juice and 4 T water. If you like, add the coconut oil. Blend until smooth and vibrant. Add more water to loosen if necessary.
5. Stir the green herb purée into the blended soup base. Adjust the seasoning with soya sauce, cumin, lime juice and salt. Simmer gently for 2–3 minutes to infuse the flavour, keeping the colour bright and fresh.
6. To make the coconut naan dippers, preheat the oven to 180°C. Tear the naan, then brush with the coconut oil and sprinkle with desiccated coconut, salt and spices if using. Bake on a lined baking tray for 8–10 minutes, turning halfway, until golden and crispy.
7. To serve, ladle the soup into bowls. Top each with a portion of shredded chicken and garnish with coriander, chilli, and a squeeze over the lime. Serve with the coconut roti chips.
Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim