Coconut Chicken Curry Soup - cooking recipe

Ingredients

1 None chicken breast, on the bone
1.5 litres chicken stock
400 ml coconut milk
1 tbsp curry powder
200 g carrots, peeled and sliced diagonally
1 bunch spring onions, sliced
1 None red chilli, de-seeded and sliced
1 bunch coriander, for garnish

Preparation

Place the chicken breast and chicken stock in a pan, bring to a boil, cover and simmer for 40 mins. Remove the chicken and allow to cool slightly. Add the coconut milk and curry powder to the pan and bring back to a boil, add the carrots and simmer for 5 mins. Add the spring onions and chili pepper and simmer for another 3 mins. Cut the chicken into thick slices and briefly return to the pan to heat through. Serve with fresh cilantro.