Curry Coconut Chicken Soup - cooking recipe

Ingredients

2 tbsp oil
500 g chicken breast, cut into small pieces
1 medium onion, finely diced
2 cm ginger, finely chopped
2 tbsp curry powder + some for garnish
3 heaped tbsp plain flour
1 litre chicken stock
400 ml coconut milk
1 None lime, juiced and zested
150 g whipping cream

Preparation

Heat oil in a large saucepan on high heat. Add chicken and cook, stirring, 3 mins. Add onion and ginger and cook, stirring, 2 mins. Stir in curry powder and season with salt and pepper.
Sprinkle with flour and stir until well blended. Add stock, coconut milk and lime peel and mix well. Reduce heat to medium-low. Simmer for about 10 mins.
Whip cream until medium peaks form. Season soup with salt, pepper and lime juice to taste. Serve in cups with a dollop of whipped cream and a sprinkle of curry powder.