Creamy Caribbean Chicken & Coconut Soup

Recipe by SolightlyUK
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the spring onions and thinly slice.
  • Peel the garlic and finely chop.
  • Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
  • Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
  • Stir in the turmeric and cook for 1 minute.
  • Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
  • Add the pasta or spaghetti with the lemon slices and bring to the boil.
  • Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
  • Remove the lemon slices and add the chicken.
  • Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
  • Stir in the chopped coriander and ladle into heated bowls.
  • Garnish with sprigs of fresh coriander and serve immediately.
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