Starters & Light meals Archives

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3-ingredient Victoria sponge sandwich

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Beef rasher-wrapped greens with Hollandaise

20 minutes

Cheat recipes

Chicken noodle soup

35 minutes

Thai-style green chicken soup with coconut naan dippers

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25–30 minutes

Ingredients

olive oil, for frying
1 x 400 g pack Woolworths potato-and-leek soup mix
1 litre chicken stock or bone broth
100 g baby spinach (about 4 handfuls)
4 cloves garlic
20 g fresh ginger, peeled
2 spring onions, chopped
2 green chillies or jalapeños, plus extra to garnish
30 g fresh coriander, plus extra to garnish
15 g fresh mint
1 T lime juice, plus extra wedges for serving
1 t coconut oil (optional)
1–2 t soya sauce (to taste)
1 lime, squeezes
salt, to taste
150 g cooked chicken, shredded, for serving

For the coconut naan dippers:

2 Woolworths Heat & Eat naan breads
2 T coconut oil, melted
1 T desiccated coconut
pinch of chilli flakes or ground cumin (optional)
pinch of salt

Method

1. Heat the olive oil in a large saucepan, then add the soup mix. Add the stock, bring to a simmer and cook for 15–20 minutes, or until the vegetables are tender.

2. Meanwhile, wilt the spinach in a splash of boiling water in a separate pan. Remove from the heat and place into iced water. Remove from the water, squeeze out the excess liquid, then set aside.

3. Once the soup mix is cooked, blend the soup in the pan using a stick blender until smooth and creamy. Keep warm over a low heat.

4. In a separate blender, combine the wilted spinach, garlic, ginger, spring onions, chillies, coriander, mint, lime juice and 4 T water. If you like, add the coconut oil. Blend until smooth and vibrant. Add more water to loosen if necessary.

5. Stir the green herb purée into the blended soup base. Adjust the seasoning with soya sauce, cumin, lime juice and salt. Simmer gently for 2–3 minutes to infuse the flavour, keeping the colour bright and fresh.

6. To make the coconut naan dippers, preheat the oven to 180°C. Tear the naan, then brush with the coconut oil and sprinkle with desiccated coconut, salt and spices if using. Bake on a lined baking tray for 8–10 minutes, turning halfway, until golden and crispy.

7. To serve, ladle the soup into bowls. Top each with a portion of shredded chicken and garnish with coriander, chilli, and a squeeze over the lime. Serve with the coconut roti chips.

Find more soup recipes here

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim

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Thai-style green chicken soup with coconut naan dippers

Thai-style green chicken soup with coconut naan dippers

Ingredients

Method