Soups Recipes - Caribbean Chicken with Coconut Soup

Ingredients

• 4 spring onions (scallions), chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp oil

• 5 ml/1 tsp ground turmeric

• 300 ml/1/2 pt/1 1/4 cups canned coconut milk

• 900 ml/3 3/4 cups chicken stock

• 50 g/2 oz spaghetti, broken into small pieces

• 1 lemon slice

• 100 g/4 oz/1 cup cooked chicken, diced

• Salt and freshly ground black pepper

• A few coriander (cilantro) leaves

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Method:

1. Fry (sauté) the spring onions and garlic in the oil for 2 minutes, stirring until softened but not browned.  

2. Add the turmeric, coconut milk, stock, spaghetti and lemon slice. Bring to the boil, reduce the heat, cover and simmer gently for 10 minutes.

3. Discard the lemon, stir in the chicken and season. Heat through for 2 minutes.

4. Ladle into warm bowls and garnish each with a coriander leaf.