A curry inspired soup made with coconut milk, chicken, fresh chillis and coriander.
I’ve been trying to avoid making soups now it’s officially summer. It somehow doesn’t feel right to be digging into piping hot soup when the weather is so warm.
However, this dish has a bit of a summer twist. Flavoured with coconut and lime, the flavours compliment the sun perfectly. A soup that can be eaten in all seasons.
If you want to make it veggie friendly, simply substitute the chicken for diced butternut squash or sweet potato. Equally delicious and healthy.
The Recipe: Chicken Coconut Soup
Makes 2 serves, total time approximately 45 minutes.
What you will need:
- 1 chicken breast, diced
- 1 red chilli. Deseeded and finely chopped
- 1 500ml can coconut milk
- Small handful of fresh coriander, finely chopped
- Hot chicken stock, 300ml
- 1 tsp curry powder
- 1 white onion, finely chopped
- 2 garlic cloves. Peeled and minced
- Teaspoon fresh ginger, minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- 2 spring onions. Ends trimmed. Finely sliced
- ½ lime juice only
- Salt and pepper to season
- Oil for frying
- Use a large pan. Heat a spoon of oil and fry the chicken for around 5 minutes until brown.
- Add the chopped onion, chilli, garlic, ginger and spring (green) onion. Stir for a few more minutes.
- Add the spices (curry powder, cumin, paprika) and stir in so the chicken and vegetables are well coated.
- Add the coconut milk, chicken stock and lime juice
- Sprinkle over the chopped coriander and seasoning, bring to the boil and simmer for 20 minutes.
- Serve and enjoy – if you like, garnish with extra lime wedges. I served with naan bread for dipping.