It was time for me to update our freezer inventory and I noticed we had some chicken that needed using up so I created this amazing Thai Chicken Soup.
I know summer is around the corner and soup isn’t on the radar for many people but soup is not just for the winter months.
We enjoy soup all year-long.
If you love soup as much as my family does you will know that buying it in a can is really just for convenience.
Pretty much any soup that you can find in a can can be made at home for a fraction of the cost and it freezes well.
What I like about this Thai Chicken Soup that is different from a classic chicken noodle soup is the Asian flavours.
If you aren’t a fan of the noodles you can leave them out and enjoy the chicken with the broth and Asian flavours on their own.
If you love peanut butter, coconut, coriander, turmeric, lemon, lime, spring onions and chili peppers this Thai Chicken Soup is for you.
I was on my weekly grocery shopping trip last week and I was amazed at how the prices of beef have gone through the roof. If it’s not pork or chicken it’s beef. Just to buy a 1lb pack of Angus mince beef can run you upwards of $12.00. I know… jaw drop.
It’s no wonder so many people can’t afford to buy meat and opt for other proteins like lentils, chick peas or fish. If you buy beans dry and in bulk you will save a fortune compared to the canned version.
I must admit though I never pay full price for my meat as our local grocery store typically marks down meat that is near expiry. That is when I zoom in and scoop it up as it will last in the freezer for quite a bit longer. Once you defrost it though you need to use it up.
I love buying bulk meat packs but when we checked our prices against the supermarket there wasn’t much in the price difference except we knew it was local meat we were getting.
That does make a difference to us. Mr. CBB recently wrote a blog post about ways to save when buying meat with tonnes of tips most of which I use to save our grocery budget from blowing up.
Having meat and fish in our freezer is a must-have as I like to create a variety of meals for my family. I also stock up because when I bulk cook I can freeze meals so I always have them on hand especially during the summer when the kids are in soccer and football.
I also make pizza dough and freeze that too!
What kinds of soups do you like to make?
Thai Chicken Soup
- Prep Time 10 mins
- Cook time 20 mins
- Serves 6-8 people
- 1 tablespoon vegetable oil
- 1 garlic clove finely chopped
- 2 boned chicken breasts skinned and chopped
- 2 cups of small cooked smoked prawns (optional)
- ½ teaspoon ground turmeric
- ¼ teaspoon chilli pepper
- 3oz creamed coconut
- 3¾ cups hot chicken stock
- 2 tablespoons lime or lemon
- 2 tablespoons peanut butter
- 1 cup thread egg noodles broken into small bits
- 1 tablespoon spring onions finely chopped
- 1 tablespoon fresh coriander
- 1 tablespoon fresh parsley
- Salt and pepper
- For garnish 2 tablespoons desiccated coconut and ½ fresh red chilli, seeded and finely chopped. You can use dried ones to.
- Heat oil in the pan and fry the garlic until lightly brown then add the chicken and spices and stir for a further 3-4 mins
- Using either fresh stock or cubes make sure it is hot and then crumble in the creamed coconut and stir until all the coconut has dissolved.
- Pour on to the chicken in the pan and add the lemon juice, peanut butter and noodles then stir.
- Cover pan and simmer for 15 mins
- Add spring onions, coriander and parsley.
- Add prawns and stir.
- Season well and cook for a further five minutes.
- In another small frying pan place the coconut and chilli and heat for 2-3 mins
- Serve soup and garnish with a sprinkle of the fried coconut and chilli.
There you have it a freezer dive that turned into a beautiful Thai Chicken Soup that would be great paired with naan bread and a coconut and pineapple smoothie!
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