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.
Recipe developed by Sharyn Singer
Chicken, Coconut & Vegetable Soup
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 tbsp fresh ginger, finely chopped
- ¼ tsp chilli
- 1 tbsp olive oil
- Meat from whole, organic chicken
- 2 pints chicken stock
- 2 tsp lemongrass
- ¼ pint coconut milk
- ½ 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 tbsp coriander or parsley, chopped (optional)
- Salt
Steps
- Step 1
Place all of the stock ingredients in a large pan, cover with water and bring to the boil
- Step 2
Simmer for about 1 hour until the chicken is cooked through
- Step 3
Remove the chicken, strain the broth and set it aside
- Step 4
When the chicken has cooled, remove the meat and shred it into pieces
- Step 5
Cook the shallots, onion, garlic and ginger in the oil with the chilli for 5 minutes
- Step 6
Add the stock, lemongrass, turmeric, kale, celery, carrot, leek and broccoli to the pan
- Step 7
Simmer until the vegetables are tender (but not over-cooked), then add the shredded chicken, coconut milk and mangetouts
- Step 8
Heat through until cooked, add salt to taste and serve with chopped coriander/parsley (if desired)
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By The Healthy Employee
- Servings: 4-6
- Meals or Courses: LunchStarter
- Dish Type: CurrySoup
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: AutumnBonfire NightChristmasNew Year's EveWinter
- Difficulty Level:
- Ratings:
- Created: June 24, 2011
