Chicken and coconut soup recipe

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serves:

4

Skill:

easy

Cost:

cheap

You can’t beat a nice chunky chicken soup and this recipe is just delicious. The coconut milk gives it a great creamy texture – a perfect lunch or light dinner

Ingredients

  • 2 skinless chicken breast fillets
  • 2 tbsp extra virgin olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 850ml/1/12 pts chicken stock
  • 3 tbsp coconut milk
  • Salt and freshly ground black pepper
  • Whole basil leaves

Method

  • Poach chicken breast fillet or cook in the microwave covered with film until just opaque – it finishes cooking in the soup.

  • Heat extra virgin olive oil in a pan and add onion, and garlic and cook gently to soften. Add coriander and cumin and pour over chicken stock. Bring to bubbling, then add coconut milk.

  • Cut chicken into thin strips. Add to soup and bring back to bubbling. Season with salt and freshly ground black pepper.

  • Stir in basil leaves and serve immediately.

Top tip for making Chicken and coconut soup

Make your own chicken stock with this easy recipe

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