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Chicken, coconut and vegetable soup

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)