Coconut Chicken Soup
Ingredients for servings
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2 tbsp coconut oil
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0.5 sweet onion, diced
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0.5 red bell pepper, diced
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0.5 orange bell pepper, diced
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0.5 tsp salt
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0.5 tsp pepper
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2 garlic cloves, minced
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0.5 tsp freshly grated ginger
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2 tsp ground turmeric
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12 oz sliced mushrooms
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1 can(s) full-fat coconut milk
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1 can(s) light coconut milk
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8 oz low sodium chicken stock
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2 chicken breasts, cooked and shredded
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3 tbsp fresh chopped cilantro, plus extra for topping
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3 pita breads
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3 tbsp olive oil
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0.5 tsp salt
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0.5 tsp pepper
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0.5 tsp oregano leaves
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0.5 tsp minced garlic
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0.25 tsp crushed red pepper
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0.25 tsp ground turmeric
for the chicken soup
for the crispy spiced pitas
Directions
Heat a large pot over medium heat and add the coconut oil.
Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.
To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.
crispy spiced pitas
Preheat the oven to 200°C. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.
Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.