Creamy Caribbean Chicken & Coconut Soup - cooking recipe

Ingredients

6 -8 spring onions
2 garlic cloves
1 red chile
6 ounces cooked chicken, shredded or diced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
300 ml coconut milk
900 ml chicken stock
2 ounces small soup pasta or 2 ounces spaghetti, broken into small pieces
1/2 lemon, sliced
salt & freshly ground black pepper
1 -2 tablespoon freshly chopped coriander (cilantro)
1 sprig fresh coriander (to garnish)

Preparation

Trim the spring onions and thinly slice.
Peel the garlic and finely chop.
Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
Stir in the turmeric and cook for 1 minute.
Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
Add the pasta or spaghetti with the lemon slices and bring to the boil.
Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
Remove the lemon slices and add the chicken.
Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
Stir in the chopped coriander and ladle into heated bowls.
Garnish with sprigs of fresh coriander and serve immediately.