A warming soup, this recipe for chicken soup with coconut milk. Delicious oriental by using the coconut flavor and spices. Creamy and with lots of taste.
Sometimes there are leftovers in the refrigerator. And it's a total food waste to throw them away! Today there was a little bit of chicken and some puff pastry. So I made a spicy chicken soup with coconut milk. And the bits of puff pastry became cheese sticks. And that became our lunch and it felt really luxurious.
The soup is prepared with turmeric and ginger, which gave an Asian swing to the soup, and both are real nice spices for the body. At least so that's what I've heard. I just like the flavour of those spices.
It's a good taste!
Recipe chicken soup with
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Chicken soup with coconut
- Soup pan
- 500 ml coconut milk
- 450 ml water
- 2 cm ginger fresh
- 4 tablespoons fish sauce
- 1 lemon juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon turmeric
- chicken cooked chicken leftovers, cut in cubes of 1 x 1 cm
- Pour the coconut milk and water in a pan and bring to a boil.
- Meanwhile mince or grate the ginger.
- When the coconut mixture boils add all the other ingredients.
- Simmer the soup for about 15 minutes.
- Serve with spring onions, red pepper or sesame oil on top.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.