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Chicken, coconut and vegetable soup



Ideal for lunch or a light main meal. Perfect to decant into a flask and take to work on a chilly winter day. A soup with plenty of flavour for the entire family to enjoy.
Ingredients
For the stock:
- 1 whole, organic chicken
- 1 onion
- 1 carrot
- 2 sticks celery
- 1 parsnip
- Handful parsley
For the soup:
- 2 shallots, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 TBS fresh ginger, finely chopped
- 1/4 tsp chilli
- 1 TBS olive oil
- Meat from whole, organic chicken
- 2 pints chicken stock
- 2 tsp lemongrass
- 1/4 pint coconut milk
- 1/2 tsp turmeric
- 1 stick celery, julienned
- 1 carrot, julienned
- 1 leek, julienned
- Handful mangetouts, sliced
- Handful broccoli, cut into small florets
- 1 cup kale, cut into small pieces
- 2 TBS coriander or parsley, chopped (optional)
- Salt
Serves 4-6
Recipe developed by Sharyn Singer
Method
- Place all of the stock ingredients in a large pan, cover with water and bring to the boil
- Simmer for about 1 hour until the chicken is cooked through
- Remove the chicken, strain the broth and set it aside
- When the chicken has cooled, remove the meat and shred it into pieces
- Cook the shallots, onion, garlic and ginger in the oil with the chilli for 5 minutes
- Add the stock, lemongrass, turmeric, kale, celery, carrot, leek and broccoli to the pan
- Simmer until the vegetables are tender (but not over-cooked), then add the shredded chicken, coconut milk and mangetouts
- Heat through until cooked, add salt to taste and serve with chopped coriander/parsley (if desired)