Southern Thai Mussaman and Sweet Potato Soup
with Crispy Chicken
Food can be an amazing leveller. This zingy little number is inspired by a street food stall in Bangkok, where people from all walks of life queue down the street to get their dinner. Whether it’s the bus driver or the suited businesswoman, the child or the grandparent everyone gets in line for a bowl and chows down on fold up chairs. We wouldn’t necessarily recommend you set up for dinner on your doorstep, but if you did, you might make some interesting new friends...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
British Chicken Thighs
2
Spring Onion
1
Garlic Clove
1
Ginger
1
Massaman Curry Paste
Coconut Milk
1
Chicken Stock Pot
Sweet Potato
Peanut Butter
(Contains Peanut May contain Nuts)
Lime
Coriander
Not included in your delivery
Salt
Pepper
Olive Oil
Nutritional information
Utensils
Instructions
Trim any fatty bits from the chicken thighs. Heat 1 tbsp of oil in a non-stick pan on medium-high heat. Press the chicken between kitchen towel to dry then season well with salt and pepper. Once the pan is hot, add the chicken and cook for around 4-5 mins on each side then remove.
Meanwhile bring 700ml of water to the boil in a kettle. Finely chop the spring onion widthways into ½cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.
Meanwhile heat 1 tbsp of oil on medium-low heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the Massaman curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.
After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 700ml of boiled water and bring to a simmer. Meanwhile peel and chop the sweet potato into 2cm chunks.
Add the peanut butter and the sweet potato chunks. Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze half of the lime juice into the soup. Simmer gently for 10 mins.
After 10 mins test the sweet potatoes to see if they are soft enough to eat. Test for seasoning and add a little more salt if needed.
Lastly, thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of chopped coriander and the greens of the spring onions.
