Curried chicken and coconut soup
Here's another of our tasty soup options that will keep you full and satisfied - made with chilli and coriander to warm you up!
(Serves 6)
Ingredients:
2 shallots2 garlic cloves1 medium hot green chilliA pinch of sea saltAbout 1kg free-range chicken thighs and drumsticks1 rounded tsp curry powder400g leeks (trimmed weight), sliced1 400ml can ‘light’ (low or reduced fat) coconut milkJuice of 1 limeLarge handful coarsely chopped coriander, plus extra to serve
Method:
Preheat the oven to 180°C/160°C fan/gas 4. Peel, halve and thinly slice the shallots
Peel and chop the garlic and cut the chili into thin strips of about 2cm (¾ inches) long, discarding the core and seeds (keep if you like it very spicy)
Heat a large heatproof casserole dish over a medium heat, season the chicken pieces with salt and colour on either side, then remove them into a bowl
Add the shallots to the casserole dish and fry in the juices for a minute or so, stirring frequently, until softened and lightly coloured, then add the garlic, and chili and continue to fry until fragrant
Stir in the curry powder and fry for a moment longer
Stir in 600ml water, season with salt, then return the chicken to the pan, bring to the boil, cover and cook in the oven for 1 ½ hours, stirring in the leeks halfway through
Remove the chicken pieces and shred the flesh using a knife and fork, discarding the skin and bones
Stir the meat back into the soup base, then add the coconut milk and gently reheat, without allowing the soup to boil
Stir in the lime juice and coriander and serve in warm bowls scattered with coriander