Coconut Chicken Soup Recipe

Ingredients :

Serves 4

• 2 lemon grass stalks

• 3 tbsp vegetable oil

• 3 medium onions, peeled and finely sliced

• 3 garlic cloves, peeled and crushed

• 2 tbsp fresh root ginger, finely grated

• 2-3 kaffir lime leaves

• 1½ tsp turmeric

• 1 red pepper, deseeded and diced

• 400ml can coconut milk

• 1.1 liters / 2 pints gluten-free vegetable or chicken stock

• 250g / 9oz easy-cook long-grain rice

• 275g / 10oz cooked chicken meat

• 285g can sweet corn, drained

• 3 tbsp freshly chopped coriander

• freshly chopped pickled chilies, to serve

Method :

1. Discard the outer leaves of the lemon grass stalks, then place onto a chopping board and, using a mallet or rolling pin, pound gently to bruise and reserve.

2. Heat the vegetable oil in a large saucepan and cook the onions over a medium heat for about 10-15 minutes until soft and beginning to change color.

3. Lower the heat, stir in the garlic, ginger, lime leaves and turmeric and cook for 1 minute. Add the red pepper, coconut milk, stock, lemon grass and rice. Bring to the boil, cover and simmer gently over a low heat for about 10 minutes.

4. Cut the chicken into bite-sized pieces, then stir into the soup, with the sweet corn and the freshly chopped coriander. Reheat gently, stirring frequently. Serve immediately with a few chopped pickled chilies to sprinkle on top.

Nutritional Facts per 100g :

energy 121kcals/510kj

protein 7g

carbohydrate 14g

fat 4g

fiber 0.7g

sugar 4.1g

sodium 0.2g

√  cow's milk-free  √  egg-free  √  gluten-free  √  wheat-free   √  nut-free  √  seafood-free