This lovely soup contains garlic and ginger (known for their antiviral qualities).
Serves 4
Ingredients for the paste:
- 1 large red chilli, seeded
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 3 garlic cloves, crushed
- ½ onion, roughly chopped
Ingredients for the soup:
- 1 tbsp coconut oil
- 400g can coconut milk
- 400ml chicken stock
- 1 tbsp fish sauce
- 2 tbsp xylitol (or ½ tsp stevia)
- 2 chicken breasts, cut into small dice
- 100g broccoli, cut into small florets
- Handful sugar snap peas, halved
- Handful of coriander leaves, chopped
- 4 spring onions, sliced
Method
- To make the spice paste, tip all the paste ingredients into a food processor, then add 4 tbsp of the coconut milk and whizz to form a paste.
- Heat the coconut oil in a large pan, add the spice paste and cook for 1–2 mins. Add the rest of the coconut milk, stock, fish sauce and xylitol (or stevia). Bring to the boil then gently simmer for 7–10 mins.
- Add the chicken to the pan and cook for 2–3 mins.
- Tip in the broccoli and cook for a further minute, before adding the sugar snap peas and cooking for another minute.
- Pour into bowls and sprinkle over the chopped coriander and spring onions to serve.
