http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com Nothing beats the comforting and soothing feeling that a bowl of creamy coconut chicken soup can bring. Cozy up and enjoy this Thai-inspired chicken soup with homemade bread.
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- 2 tbsp Coconut oil
- 2 Shallots, finely chopped
- 1 Leek, white part only
- 250 g Skinless chicken breast, chopped
- 300 ml Chicken stock
- 1/2 tbsp Fresh parsley, chopped
- 1/2 tbsp Fresh thyme, chopped
- 100 ml Coconut milk
- Salt and pepper to taste
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- Melt the coconut oil in a medium saucepan over medium heat. Add the shallots and cook, stirring, for a couple of minutes, until slightly softened.
- Add in leek and cook for another 3 minutes, stirring. Add in chopped chicken, stock, and herbs. Bring to a boil, then lower the heat and simmer for 15 minutes or until the chicken is tender and cooked through.
- Remove from the heat and process with an immersion hand blender until smooth. Season the soup with salt and pepper and warm over low heat for 5 minutes. Stir in the coconut milk and cook for another 2 minutes, then remove from the heat and ladle into serving bowls. Garnish with sprig of thyme and serve immediately.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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