curried chicken and coconut soup
This is the perfect soup when you have leftover chicken. Often when we cook a whole chicken or some individual portions we add either another chicken or some extra portions for leftovers. This is such an easy win in meal prep as it takes no extra time and provides you with a great protein source for the next day. This curried chicken soup is a heart warming bowl of goodness that makes a hearty lunch or evening meal.
ingredients
serves 2 hearty bowls
1 tablespoon olive oil
1 onion
1 tablespoon grated ginger
1 tablespoon medium curry powder
250g chestnut mushrooms
1 lemon grass stalk, chopped
1 lime, juiced
1 can coconut milk
250ml chicken broth/stock
1 courgette, spiralled into ‘noodles’
2 tablespoon fresh coriander
leftover cooked chicken
1/2 teaspoon chilli flakes (optional)
method
prep time: 30 mins
Heat the oil in a large pan and cook the onion and ginger over a gentle heat for 8 minutes.
Add in the curry powder, mushrooms and lemongrass.
Once the mushrooms are cooked through, add the lime juice, coconut milk and broth. Bring to a boil, reduce heat and let it simmer for 10 minutes.
During the last minute, add the courgette noodles and chicken to warm through.
Divide between bowls and top with coriander and red chilli flakes, if using.
the health boost tip
A chicken soup is the ultimate winter warmer. Perfect on a cold Autumn or winter day. To make it more heart warming add more ginger and some extra chilli. To make it vegetarian add some lentils when you add the coconut milk and broth and cook until soft.
