Southern Thai Mussaman and Sweet Potato Soup
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Southern Thai Mussaman and Sweet Potato Soup

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...

Tags:
Not Suitable for Coeliacs
Lactose Free
Allergens:
Peanut

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.

Preparation Time40 minutes
Cooking time
DifficultyEasy

Ingredients

serving amount

3

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

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Nutritional information

/ per serving
Energy (kJ)2125 kJ
Energy (kcal)508 kcal
Fat36 g
of which saturates21 g
Carbohydrate26 g
of which sugars0 g
Protein20 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Paper Towel
Pan
Knife
Large Frying Pan
Bowl

Instructions

Cook the chicken
1

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.

Chop the spring onion
2

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.

Add the Massaman curry paste and stir
3

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.

4

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 sweet potato chunks
5

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.

6

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.

7

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.