Indonesian Chicken Soup
An easy soup packed with flavour.
Ingredients
2 skinless chicken breasts
4 spring onions
2 cloves garlic
1 lemongrass stalk
1 inch fresh ginger
5tbs Korma curry paste or similar
1 tsp turmeric
400ml coconut milk
500ml chicken stock
2 tsp peanut butter
250g cooked basmati rice
Handful fresh coriander
Options
Add Sriracha chilli sauce to spice up a little
Method
Separate the whites and greens of the spring onions
Peel and roughly chop the ginger and garlic
Roughly chop the lemongrass
Put the white spring onion, garlic, ginger, lemongrass, curry paste, turmeric and half the coconut milk into a blender and whizz to a paste
Fry the paste for 2 minutes until fragrant and stir in the remaining coconut milk, peanut butter and stock. Bring to the boil add the chicken and poach for 8 - 10 minutes until the chicken is cooked through
Remove the chicken and shred
Return the shredded chicken to the soup along with the rice and most of the spring onion greens. Simmer for 2 - 3 minutes until piping hot
Stir in most of the coriander and serve topping with a sprinkle of coriander and finely chopped chilli if you want a bit of zing
Serve with flatbreads or pittas
2 skinless chicken breasts
4 spring onions
2 cloves garlic
1 lemongrass stalk
1 inch fresh ginger
5tbs Korma curry paste or similar
1 tsp turmeric
400ml coconut milk
500ml chicken stock
2 tsp peanut butter
250g cooked basmati rice
Handful fresh coriander
Options
Add Sriracha chilli sauce to spice up a little
Method
Separate the whites and greens of the spring onions
Peel and roughly chop the ginger and garlic
Roughly chop the lemongrass
Put the white spring onion, garlic, ginger, lemongrass, curry paste, turmeric and half the coconut milk into a blender and whizz to a paste
Fry the paste for 2 minutes until fragrant and stir in the remaining coconut milk, peanut butter and stock. Bring to the boil add the chicken and poach for 8 - 10 minutes until the chicken is cooked through
Remove the chicken and shred
Return the shredded chicken to the soup along with the rice and most of the spring onion greens. Simmer for 2 - 3 minutes until piping hot
Stir in most of the coriander and serve topping with a sprinkle of coriander and finely chopped chilli if you want a bit of zing
Serve with flatbreads or pittas