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.

Chicken and Lentil Curry Soup

I decided to make 2 soups with the white meat from my roasted chicken. This is the first. I chose quite earthy flavours as what I’ve been making recently has been relatively sweet (in vegetable terms!)  I used a 1.8 kg chicken for this recipe.

Makes 4 lunches

1/2 brown onion finely chopped

1 clove garlic

1 birds eye chilli sliced

2 tsp turmeric

1 tsp garam masala

1 tsp cumin

1 tsp ground coriander

4 cardamom pods lightly bashed

1 litre stock

1/2 cup of dried green lentils

2/3 of white meat pulled from roast chicken and shredded by hand (skin removed)

1/3 butternut squash peeled and chopped into small bite sized pieces

1/2 cauliflower chopped into small bite sized pieces

1 large pinch each of salt and pepper

100g fresh spinach

1 tbsp chopped fresh coriander leaves

1. Sauté the onion in a large saucepan for 5 minutes until soft
2. Crush in the garlic and stir fry for an extra minute
3. Stir in the chilli, chicken and the spices then add the stock and the lentils
4. Place the saucepan lid on
5. Set the timer for 30 minutes
6. After 10 minutes add the cauliflower and butternut squash
7. Add the seasoning to taste
8. At the end stir in the spinach and keep stirring until wilted
9. Add the coriander to serve