topBanner
Southern Thai Mussaman and Sweet Potato Soup

Southern Thai Mussaman and Sweet Potato Soup

with Crispy Chicken

Read more

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 CoeliacsLactose Free
Allergens:Peanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit(s)

Chicken Thigh

2 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 unit(s)

Ginger

1 unit(s)

Massaman Curry Paste

1 unit(s)

Coconut Milk

unit(s)

Chicken Stock Pot

unit(s)

Sweet Potato

unit(s)

Peanut Butter

(ContainsPeanuts)

Lime

Coriander

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2125 kJ
Energy (kcal)508 kcal
Fat36.0 g
of which saturates21.0 g
Carbohydrate26 g
of which sugars0.0 g
Protein20 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kitchen Paper
Pan
Knife
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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.