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Creamy Caribbean Chicken and Coconut Soup Recipe

Creamy Caribbean Chicken and Coconut Soup Recipe - 4 servings


4-6 spring onions

2 garlic cloves

1 red chili

175g cooked chicken, shredded or diced

2 tablespoons vegetable oil

1 teaspoon ground turmeric

300ml coconut milk

900m chicken stock

1/2 lemon, sliced

Salt and freshly ground black pepper

1-2 tablespoons freshly chopped coriander

Sprigs of fresh coriander, to garnish


Trim the spring onions and thinly slice, then peel the garlic and finely chop. Cut off the top of the chili, slit down the side and remove the seeds and membrane. Finely chop and reserve. Remove and discard any skin or bones from the cooked chicken, shred using two forks and reserve. Heat a large wok, add the oil and when hot add the spring onions, garlic and chili 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, then pour into the wok. Add the lemon slices and bring to the boil. Simmer half-covered for 10 minutes, stirring occasionally. Remove the lemon slices from the wok and add the chicken. Season to taste with salt and pepper and simmer for 2-3 minutes, or until the chicken is heated through thoroughly. Stir in the chopped coriander and ladle into heated bowls. Garnish with sprigs of fresh coriander and serve immediately.

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