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Chicken Coconut Soup

Ingredients

  • 2 tbsp coconut oil
  • 1 onion sliced
  • 1 tsp garlic minced
  • 2 tsp ginger grated
  • 1 stalk lemongrass grated
  • About 700 g sliced veggies: I used mushrooms sugar snaps, and baby corn
  • 1 can coconut cream 400 g can sub with milk
  • 1 liter chicken stock preferably homemade
  • 2 top soy sauce or tamari, or coconut aminos
  • 1-2 limes juiced (can sub with lemon juice - about half a lemon)
  • Spices: 0.5 tsp turmeric 0.25 tsp black pepper, 1 tsp coriander, 1 tsp cumin, 0.25 tsp chili pepper (optional, especially for kids), salt to taste.
  • Chicken meat from cooked chicken or 500 g cooked breast or other meat of choice

Instructions

  • Heat up the coconut oil in a pan and add the sliced onion. Cook until translucent and then add the garlic, ginger and lemongrass. Cook for another minute.
  • If using fresh chicken breast, add it here. Cut into thin strips and cook until they get some color. If not, skip and go straight to no 3.
  • Then add your sliced veggies. I used mushrooms, baby corn and sugar snaps. You can use whatever you have on hand. Then add the spices: turmeric, black pepper, cumin, coriander, and chilli (if using). Add a bit of salt too, but not too much you will adjust salt levels later. Cook for 5 minutes.
  • Add coconut cream, chicken stock, lime juice, and soy sauce.
  • Add the chicken meat here (if using a whole cooked chicken). Bring the soup to a boil and then simmer for 10 minutes.
  • Taste and adjust, maybe add more lime or more salt, or more chili, up to you. Serve with a twist of lime and freshly chopped coriander if desired. You can also add some cooked noodles, but i went without.
  • I like the dish soupy but you can add less chicken stock. Enjoy!