About this recipe:This is so good! It has all the flavours of a Thai curry in a soup and is a delicious way to use up leftover chicken. Add some thin rice noodles for more texture.
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh root ginger
4 tablespoons chopped lemongrass
2 teaspoons crushed red chilli flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
Leftover roast chicken or 1 chicken breast fillet, sliced into strips
1 onion, thinly sliced
150g pak choi, shredded
1 tin coconut milk
60ml fish sauce
4 tablespoons chopped fresh coriander
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavours are well blended, about 30 minutes.