Name: Coconut chicken soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large salt-reduced chicken stock cubes; 2 single chicken breast fillets, thinly sliced; 400 gram can light coconut milk; 2 carrots, peeled, finely chopped; 3 celery sticks, thinly sliced; 2 tablespoon lime juice; 3 teaspoon ground cumin; 3 teaspoon ground coriander; 12 mini pappadums; 1/3 cup coarsely chopped coriander

Coconut chicken soup

Take two chicken breasts, add vegetables and stock and you can have a fragrant soup on the table in less than 30 minutes.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 large salt-reduced chicken stock cubes

2 single chicken breast fillets, thinly sliced

400 gram can light coconut milk

2 carrots, peeled, finely chopped

3 celery sticks, thinly sliced

2 tablespoon lime juice

3 teaspoon ground cumin

3 teaspoon ground coriander

12 mini pappadums

1/3 cup coarsely chopped coriander

Method

1.Combine crumbled stock cubes and 1.25 litres (6 cups) water in a large heavy-based saucepan over moderate heat. Bring to the boil. Add chicken and coconut milk. Reduce heat and simmer, uncovered, for 10 minutes.

2.Add carrot and celery to soup; simmer for 5 minutes more or until chicken is cooked. Stir in juice, cumin and ground coriander; simmer for 2 minutes or until fragrant.

3.Place pappadums on a microwave-safe plate. Microwave on High (100%) in 30-second bursts until puffed and crisp. Divide soup among serving bowls. Sprinkle with coriander. Serve with pappadums.

You can use lemon juice instead of lime. Use leftover shredded cooked chicken; add with carrot and celery in Step 2
Note

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Ingredients

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