Coconut Chicken Curry Soup Recipe
Richly spiced coconut and turmeric soup simmered with mango, ginger, butternut squash, gungo peas and brown rice.
1 tbsp of rapeseed oil
1 medium onion, finely chopped
½ a red pepper, chopped
A 2cm piece of ginger
2 cloves of garlic, finely chopped
1 medium heat red chilli, finely chopped
1 heaped tsp ground turmeric
1 tbsp curry powder
850ml chicken stock
2 medium new potatoes, roughly diced
3 boneless chicken thighs, roughly diced
150g butternut squash, peeled and diced
2 fresh ripe tomatoes, diced
½ a ripe mango, squished into a pulp
180g cooked gungo peas or borlotti beans
75g cooked brown rice
200ml coconut milk
The juice of half a lime
A pinch of salt
A small bunch of fresh coriander
Peel and finely chop the ginger and roughly chop the coriander.
Gently fry the onion, red pepper, ginger, garlic and red chilli in the rapeseed oil for 10 minutes until soft.
Add the turmeric and curry powder and continue to fry for another few minutes, stirring constantly so that it doesn’t stick to the base of the pan.
Pour in the stock along with the potatoes, chicken and squash. Simmer for 15 minutes until the potato is cooked.
Add the remaining ingredients, simmer for 2 minutes and your Chicken Coconut Curry Soup is ready.