Chicken Breast Soup with Coconut Cream

Ingredients (4 persons):

  • 4 chicken breasts
  • 2 shallots
  • 1 leek
  • 1 carrot
  • 250 grams of mushrooms
  • 1 red pepper
  • 1 red chili pepper
  • 1 clove of garlic
  • 1 tablespoon curry powder
  • 1 tablespoon of extra virgin coconut oil
  • 400 ml of coconut cream
  • Himalayan salt

Directions:

  • put the chicken breasts in a large pan and add cold water until the breasts are completely immersed
  • put the pan on the stove and use a medium heat until the liquid starts to simmer (make sure it does not boil!)
  • poach the chicken breasts until they are done (approximately 15 to 20 minutes)
  • peel and dice the shallot and garlic
  • wash al vegetables and chop them into small pieces
  • clean the mushrooms with some kitchen paper and cut them in slices
  • dice the red chili into thin slices
  • put the coconut oil in another large pan and add, on a low heat, the curry powder
  • stir the curry powder and wait until it starts to bake
  • add the shallot, garlic, leek, carrot, mushrooms and pepper and fry on a medium heat until the vegetables get some color
  • add the coconut cream and let the mixture simmer until the vegetables are done, but still have some ‘bite’
  • add +/- 600 ml of the poaching liquid to the coconut cream mixture
  • take the chicken breasts out of the pan and cut them in small cubes
  • add the cubes of chicken meat and let the soup simmer for a few minutes
    season the soup with salt and slices of red chili

Healthy food alternatives:

  • use chicken legs or fish instead of chicken breasts
  • use onions instead of shallots
  • use stone leeks instead of leek
  • use zucchini instead of red pepper
  • use organic butter instead of coconut oil



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