Monday, 9 June 2014

Chilli Chicken Soup

I made this soup for lunch yesterday for 3 very good reasons-

One:  Andrew has decided he needs to go on a diet - so the bacon & eggs I was planning was out!

Two:  We had some leftover chicken in the fridge


Three:  I was hungry so we (sorry.... I!) needed something to fill me up otherwise I would be picking at food all day .....

Then I would need a diet..............

Which I don't do..........

Think thin that's my motto......

Anyway here's my recipe for a quick chilli chicken soup

Serves 2

1 leek (or onion) finely sliced
Thumb size piece of root ginger - peeled & shredded ( I keep the size quite large because I like the bite)
Half a red chilli - slice
2 cloves of garlic - peeled & sliced
2 large handfuls of frozen sweetcorn
2 dessert spoons of curry paste
3-4 oz shredded chicken
1 pint chicken stock
1 small can coconut cream
Handful chopped parsley or coriander

Grab a non stick sauce pan (that has a lid) or a tagine (my dish of choice) and pop in your leeks, ginger, chilli, garlic, sweetcorn and paste.

Slowly add your chicken stock; stir in the paste; place over the heat; pop your lid on and bring to the boil.

Reduce the heat to a simmer, give it a quick stir & add your chicken.

(you will have to excuse the photo - my lens kept steaming up!)

Give it all a gentle stir & pop the lid back on. leave to simmer for about 15 min's 
(don't over stir after adding the chicken you'll break it up into little bits- not a good look or taste!)

After 15 min's add your coconut cream

Like so........ 

give it a gentle stir in and add the parsley or coriander...or both if you want!

I wasn't happy with the colour so I added 2 teaspoons of turmeric at this stage as well. It doesn't add much to the flavour but the colour is amazing.......

Give it all another 10 min's or so to gently simmer & bring all the flavours together & then serve....

It's one of those soul feeding soups that you can add/alter ingredients to suit!


Printable Recipe

 Chilli Chick Soup