Exotic Caribbean Soup

This has definitely been a cooking weekend! After the bread and the cake yesterday, we went for a soup dish today.

This soup is really nice, a little bit spicy (depends how much chilli you use, of course) and quite creamy... It's made in a wok, I've never tried to make it in a normal pan, but I guess it's possible.

Caribbean Chicken and Coconut Soup

6 spring onions
2 garlic cloves
1 red chilli
175 g cooked chicken
2 tbsp sunflower oil
1 tsp ground turmeric
300 ml coconut milk
900 ml chicken stock
50 g small soup pasta
1/4 lemon, sliced
salt and black pepper
2 tbsp chopped coriander

Thinly slice the spring onions and chop the garlic. Finely chop the chilli (without seeds).

I've made this soup both with grilled and with boiled chicken breasts, and it doesn't seem to make any difference as long as the chicken is cooked. It should be shred or cut in dices.

Heat the wok, add the oil and when it's hot add the spring onions, garlic and chilli. Stir for a couple of minutes until the spring onions look soft.

Stir in the turmeric and let it cook for 1 minute.

Add the coconut milk and the chicken stock (mix them together previously) to the wok. Then add the pasta and the lemon slices. Bring to the boil and simmer (half-covered), for 10 minutes (until the pasta is cooked). Stir from time to time.



Remove the lemon from the wok and add the chicken. Season and simmer for another 2 minutes, to get the chicken heated.

At the last moment add the coriander and serve immediately.