This soup is a fantastic winter treat and the best part is, it tastes so good. Using a good amount of Lupi Extra Virgin Olive Oil, this Chicken and Turmeric soup will fill those cold tummies on a crisp winter day.
PRE TIME : 30 minutes
SERVINGS 4-6 people
RECIPE INSTRUCTIONS
In a large pot, heat the oil and fry the onions until just turning clear. Add the garlic, ginger, lemongrass and pepper and fry until fragrant. Add the chicken stock, water, carrot and the chicken breasts. If you want to make this soup fast, slice the chicken breasts into small lengths.
Bring the soup to the boil and then reduce to a simmer. Cook until the chicken is just cooked (this will depend on the size of your chicken). Remove the chicken and set aside to cool a little. Add the turmeric, coconut cream, and lime zest and juice. Bring to a simmer.
Using 2 forks, pull the chicken so that small strips are made. Return the chicken back to the soup and continue to cook for a further 10-20 minutes. Taste and add salt if needed.
Ingredients
Directions
In a large pot, heat the oil and fry the onions until just turning clear. Add the garlic, ginger, lemongrass and pepper and fry until fragrant. Add the chicken stock, water, carrot and the chicken breasts. If you want to make this soup fast, slice the chicken breasts into small lengths.
Bring the soup to the boil and then reduce to a simmer. Cook until the chicken is just cooked (this will depend on the size of your chicken). Remove the chicken and set aside to cool a little. Add the turmeric, coconut cream, and lime zest and juice. Bring to a simmer.
Using 2 forks, pull the chicken so that small strips are made. Return the chicken back to the soup and continue to cook for a further 10-20 minutes. Taste and add salt if needed.
