Spicy Chicken, Tomato and Coconut Soup
  • 1 tablespoon olive oil
  • 2 medium carrots finely diced
  • 4 shallots finely diced
  • 5 garlic cloves crushed
  • 2 free-range chicken breasts sliced into half’s lengthways, then thinly sliced widthways
  • 3 teaspoons crushed chilli
  • ¼ cup white wine
  • 2x 14.5oz(410g) tins diced tomatoes that have been blitzed with a stick mixer or in a food processor.
  • 2 cups chicken stock
  • 1 teaspoon smoked paprika
  • 3 tablespoons soft brown sugar
  • salt & pepper
  • ⅔ cup coconut cream
  • 1 handful cilantro (coriander) leaves picked, washed and chopped
  1. Heat the olive oil in a medium to large sized saucepan or pot over a medium to high heat. Sauté the carrot, shallots and garlic until soft.
  2. Add the sliced free-range chicken and chilli. Continue to sauté for a couple of minutes then deglaze with the white wine.
  3. Now add the tomatoes, chicken stock, brown sugar and smoked paprika. Season and bring to the boil then simmer for 10 minutes.
  4. Remove the soup from the stovetop and stir in the coconut cream and chopped cilantro (coriander) leaves.
Recipe by Almond to Zest at https://www.almondtozest.com/spicy-chicken-tomato-coconut-soup/