Today I am sharing with you this Thai chicken coconut soup. It is so warm and filling!! Another great way to increase your vegetable intake as this dish contains carrots, capsicum, spinach leaves, spring onions… It is also made with lots of spices: curry, turmeric, grounded, ginger, chili… And of course it has coconut cream and chicken.
1 handful of spinach leaves
3 spring onions
2 tbsp of olive oil
4 garlic cloves
400 ml of coconut cream
2 tsp of curry
1 tsp of ginger
2 tsp of turmeric
1 tsp of chili
1 tsp of grounded cloves
1/2 tsp of himalaya salt
1 litre of boiled water
2 chicken breast
1 red capsicum
Heat the oil in a saucepan over medium heat, add the garlic, spring onions and cook, stirring, for 2 minutes or until fragrant.
In the meantime, slice the carrots and capsicum.
Add the carrots and capsicum to the saucepan.
Add the coconut milk, water, salt and the spices.
Simmer for 10 minutes, covered.
Then add the chicken and cook it for another 15 minutes until the carrots are soft and the chicken cooked through.