Spicy coconut chicken and veg soup
Today the mistral was blowing even harder than it has the last few days and all my ideas of going for a leisurely wander down to the old part of Antibes to the famous food market there were blown away with the wind.
Facebook and twitter are full of a constant stream of my fellow South Africans complaining about the cold weather. So whether in sympathy with my cold loved ones back home or just because I love soup no matter what the weather I made soup today.
It is such an easy and oh so rewarding recipe and sure to warm the cockles of your heart no matter where in the world you are.
PS – See the packet of butter in the bottom right corner of the photo – this is my new favorite thing in the whole world – it’s salted butter (awesome quality butter) with added sea salt crystals laced through it. It is heaven!
Spicy coconut chicken and veg soup
Serves 6
1 Tbsp of olive oil
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 Tbsp of fresh ginger, finely chopped
1 small chilli, finely chopped (or to taste)
2 tsp of hot and sour tom yum soup paste (or to taste)
1 litre of good chicken stock
400g tin of coconut milk
1 tsp of lemon zest, finely grated
Juice of a small lemon
200g of chicken breast or deboned thigh, cut into small pieces
2 medium carrots, diced into small pieces
200g of frozen sweetcorn
½ a red pepper, cut into small squares
salt and pepper to taste
2 Tbsp of roughly chopped coriander, for serving
Fry the onion and garlic in the oil for a few minutes. Add the ginger, chilli and tom yum paste and fry for a minute. Add the stock, coconut milk, lemon zest, juice and carrots and simmer until the carrots are tender. Add the chicken, sweet corn and red pepper and simmer for a further 5 minutes. Season with a little salt and pepper if needed.
Serve with fresh coriander to garnish.
