Thai red chicken curry soup
Whether as a side or main event, soup is one of the easiest ways to dress up any winter dinner menu!
Ingredients:
- Woolworths Thai red curry soup 2 x 400ml
- Chicken breast skin-on x 4
- Sea salt and cracked black pepper, to taste
- Woolworths spicy seasoning ¼ cup
- Canola oil 4 T
- Juice of two fresh limes, plus extra limes for garnish
- Fresh coriander 10g
- Coconut milk ½ cup
- Fresh coconut, grated finely
How To Make Thai red chicken curry soup
- Separate the skin from the chicken breast.
- Rub the chicken skin with the spicy seasoning and lay flat in the air fryer.
- Air fry at 190C for 15 minutes or until the chicken skin is very crispy.
- Cut the rest of the chicken in 2cm cubes.
- Heat a medium pot and add canola oil.
- Fry the chicken cubes until golden brown and cooked through.
- Add the Thai red curry soup.
- Allow to simmer for 10 minutes.
- Squeeze in the lime.
- Stir.
- Plate up the soup.
- Chop the coriander and sprinkle on top of the soup, spoon on the coconut and drizzle with coconut milk.
- Serve hot.
Another great soup to make, and so quick and easy.