Thai green chicken & squash soup from Itsu 20-Minute Suppers: Eat Beautiful with Noodles, Grains, Rice and Soups (page 144) by Julian Metcalf and Blanche Vaughan

  • ginger paste
  • dried lime leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute ghee or vegetable oil for coconut oil, and green chillies for red chillies.

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Notes about this recipe

  • Eat Your Books

    Can substitute ghee or vegetable oil for coconut oil, and green chillies for red chillies.

  • sarahj22 on October 10, 2017

    This was okay but I felt it lacked depth of flavour, even after adding a little extra curry paste at the start. I wasn't confident that the final addition of lime and coriander would fix it so I also added some other aromatics once the chicken was cooked (some chopped fresh ginger, chopped red chillies, fish sauce, half a chicken stock cube and a dash of coconut milk). It ended up being tasty but I'm sure that was only due to the addition of the extras, as prior to that it was fairly bland. I don't think I'd repeat this one. James Martin has quite a similar one for Thai sweet potato and chicken soup which is much more flavourful, so I'll stick to that one in future.

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