Chicken and Coconut Soup

This is the second of 2 soups I decided to make with my white roasted chicken meat and stock. I wanted to use up ingredients from earlier in the week so I’m afraid it’s a little like piña colada chicken. However it has the taste of a hot and sour soup. It really is delicious!

I only had 1 pak choi so I used leaves from the cauliflower in my other recipe in place of the other. It actually tastes really good!

This is is based on a 1.8kg chicken

Makes 3 lunches

1/2 onion chopped finely

1 clove garlic

2 tsp chinese five spice

1 tsp ground coriander

2 cm root ginger, skin removed

1 clove garlic peeled

3 kaffir lime leaves

1 stick of lemon grass, bashed and chopped into 3

1/2 lime

1/3 of the white chicken meat pulled from a roasted chicken and shredded by hand

500ml fresh stock

150ml coconut milk

1/3 butternut squash chopped into small bite sized pieces

2 pak choi finely sliced along the width

1 large pinch of salt and pepper

1 tbsp chopped fresh coriander leaves

1. Sauté the onion gently in a medium- large saucepan for 5 minutes
2. Stir in the spices
3. Blitz the garlic, ginger, like leaves and lemon grass with the juice of the lime and add to the pan. Sauté for a further 2 minutes.
4. Add the chicken, stock, butternut and coconut and bring to the boil.
5. Simmer for 20 minutes. Season to taste.
6. 2 minutes before the end add in the pakchoi.
7. Add the fresh coriander to serve.