Annabel Karmel's Thai chicken soup is a great way to introduce kids to fantastic flavours from around the world.
It can be daunting introducing spicy flavours to young diners, but they're more popular than you might think - a lot of kids like a little spiciness. If you're serving older children and you know their palette, feel free to add a little more chilli, or have a bowl of slices chilli on the side that people can help themselves from with a spoon (not with fingers!). This dish is great for adventurous young kids but also something you can serve to the whole family. This recipe serves 4 and it's so quick to make - just 10 minutes to prep and another 10 to cook.
Ingredients
- 1 tbsp light olive oil
- 150g chopped onion
- 1 clove garlic, crushed (bash the garlic first to make it easier to peel)
- Half red chilli, finely chopped (approx 1 tbsp)
- 1 chicken breast, cut into thin strips
- 100g broccoli
- 600ml chicken stock
- 300ml coconut milk
- Salt and pepper
- 150g cooked rice (40g uncooked weight)
WEIGHT CONVERTER
Method
- Heat the oil in a pan and sauté the onion, garlic and chilli for 2 mins. Add the strips of chicken and sauté for 2 more mins.
- Cut the broccoli into small florets. Add the broccoli and chicken stock, bring to the boil and simmer for 3-4 mins. Stir in the coconut milk and simmer for 2 mins.
- Season to taste stir in the cooked rice and heat through.
Top tip for making Annabel Karmel's Thai chicken soup
You can swap the rice for some cooked egg or rice noodles if you prefer.
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