76. Coconut Chicken Soup
Stripped the leftover meat from last nights roast chicken and used the bones for a quick stock to make this bright, hot and sour soup, a nice change from all the salads! Ate outside despite today’s freezing wind. This is an old recipe from my boating days in the Caribbean.
Use a stock cube and a couple of chicken breasts if you like, just fry the cubed chicken for 5 minutes at the start before you add the veg and spices.
250g cooked chicken
3tbsp sesame oil
1tbsp veg oil
1 shallot, finely diced
2 cloves garlic, crushed
1 small knob ginger, peeled and finely grated
2 red thai finger chillies, finely chopped (the hot ones!)
1tsp ground cumin
1tsp ground coriander
2tsp curry powder
2tbsp soy sauce
Juice of 1 large lime
1tsp fish sauce
700ml chicken stock
1 tin coconut milk
2 spring onions, finely sliced
2 handfuls coriander leaves, roughly chopped
2tbsp roasted salted peanuts, roughly chopped
Sriracha chilli sauce
Heat the oils in a medium casserole and sweat the shallot, garlic, ginger, chillies, cumin, coriander and curry powder over a medium heat for 5 minutes, stirring.
Now add the soy, lime juice, sugar, fish sauce, chicken stock and coconut milk, bring to the boil then simmer for 2 minutes. Taste, add salt and adjust the balance - you are after a mouth-watering mix of salty, sweet, sour and spicy. Add more soy, sugar, lime and chilli until you've achieved it.
Stir through the cooked chicken and simmer for 2-3 minutes to warm through. Serve topped with the spring onions, coriander, peanuts and a drizzle of chilli sauce.