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This soup could Thai me over every day!
I sometimes feel I’m a bit obsessed with Thai food. I go through stages where want to cook it all the time but often find that although my dinners are yummy and rarely flops, they just don’t pack a punch like my favourite take-out spot!
This recipe is the exception.
First I have to say that this recipe came to me one morning from looking in my cupboards at some ingredients. All of these ingredients are staples in my house and get turned into a variety of different recipes. That particular morning though they were calling for soup… it was cold and snowy!
The simplicity and speed that this soup comes together might be what makes it a favourite for me now. Plus I couldn’t believe the depth in flavour for such a quick cook time. If you have all these ingredients at home I swear you can make it and be eating in less than 30 min! I think by pureeing half of the soup it makes it creamy and rich while still having the crunch of the quinoa and carrots in the other unblended half.
You’ll see in the recipe that I suggest partially freezing the chicken first. Don’t skip this step… it really does make the chicken better by slicing it very thin. The freezing makes your life a whole lot easier – it will slice through like butter.
The other nice thing is that the recipe is fairly light in calories and rich in healthy ingredients.
I’m craving it again now! I think another batch will be made this weekend!