The Dogmother Posted October 28, 2010 Share Posted October 28, 2010 Well, I have had a couple of days off and been cooking to replenish the freezer. Rosie cooked this, which we ate almost immediately! Creamy Caribbean chicken and coconut soup Ingredients: 6-8 spring onions 2 garlic cloves 1 red chilli 175g of cooked free range chicken (shredded) 2 tbspns olive oil 300ml coconut milk 900ml organic chicken stock (I use Gallo) 50g small soup pasta 1/2 lemon, sliced Salt and pepper 1-2 tbspns of freshly chopped coriander Trim the onions and slice thinly, peel and crush the garlic. Cut the top off the chilli, slit and remove seeds, chop finely. Remove and discard any skin or bones from the chicken and shred. Heat a large wok or frying pan, add the oil and wehn hot add the onion, garlic and chilli, stir-fry for 2 minutes, or until the onion has softened. Blend the coconut milk with the chciken stock until smooth, then pour into the wok. Add the pasta with the lemon slices and bring to the boil. Simmer, half covered, for 10-12 minutes or until the pasta is tender. Remove the lemon slices from the pan and add the chicken and simmer for 2-3 minutes or until the chicken is heated through. Stir in the chopped coriander and ladle into heated bowls. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted October 28, 2010 Share Posted October 28, 2010 Sounds yum! You have been busy cooking, judging by all the recipes you've been posting today I make a spicy coconut Thai inspired soup which the kids love. It's like the Nigella one, but ver ver nice and always different. I have started using the Kallo organic stock cubes in chicken, veg and beef flavours, and actually, organicness aside, the cheaper ones ie Oxo seem to be a false economy. One Kallo stock cube does 500ml and one Oxo does 160ml! The taste of the Kallo ones are much better too. Quote Link to comment Share on other sites More sharing options...
MarkBevBen Posted October 29, 2010 Share Posted October 29, 2010 Oooh that sounds very yummy too, will have to try as I'm also replenishing the freezer as well Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 29, 2010 Share Posted October 29, 2010 That sounds like a great new way for me to use up the leftover roast chicken Quote Link to comment Share on other sites More sharing options...
Lewis Posted October 30, 2010 Share Posted October 30, 2010 Sounds good ... apart from the onion Is it ridiculous to try making it without? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 30, 2010 Share Posted October 30, 2010 If you don't like spring onions,then try just a small normal onion instead I am sure it would be fine Quote Link to comment Share on other sites More sharing options...
Lewis Posted October 30, 2010 Share Posted October 30, 2010 If you don't like spring onions,then try just a small normal onion insteadI am sure it would be fine I hate anything onions Mebbe chop them up tiiiiiny so I don't know - its the texture Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 30, 2010 Author Share Posted October 30, 2010 Do the tiny chopping thing Loo-is. I really can't imagine it without them Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 30, 2010 Share Posted October 30, 2010 No...soup NEEDS an onion Quote Link to comment Share on other sites More sharing options...
