Spicy Coconut Chicken Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I just put this together and totally wowed myself and DH (he's pretty picky)! Didn't expect it to turn out so good. Thought I better put it down right away. I hope it turns out for you as well as it did for me. (And I hope I can repeat it!) I've put the steps and ingredients in the order that I put them in when making it... and since I was creating it as I went along may seem in an odd order. Next time I will try using tofu instead of chicken and maybe some fresh coriander. Please let me know what you think!! Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 teaspoon chili flakes |
2 teaspoons dried herbs |
1 tablespoon dried parsley |
3 boneless chicken thighs, cubed |
1 ear of corn, kernels of |
1 medium zucchini, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
1/4 cup basmati rice |
2 -3 cups water |
2 teaspoons vegetable stock powder |
2 -3 tablespoons tomato paste |
400 ml coconut cream |
Directions:
1. In a heavy based large sauce pan saute onion and garlic on medium heat until soft.
2. Add cubed chicken and brown.
3. Add spices and vegetables and rice.
4. Put enough water to just cover the ingredients.
5. Add stock powder and tomato paste, stirring to mix well.
6. Finally add the coconut cream and stir well.
7. Bring to the boil and turn to low and simmer until all veggies and rice are cooked.
8. Cooking and preparation times are approximate.
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