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Courgette soup recipe with coconut and Chicken Chunks
- 40 Minutes
- 4 Servings
Ingredients
- 1 box of Chicken Chunks
- 2 courgettes
- 1 onion
- 2 cloves of garlic
- ½ red chilli pepper
- 1 inch of fresh ginger
- juice of half a lime
- 200 ml of coconut milk
- ½ litre of vegetable stock
- 2 tablespoons of grated coconut
- 5 sprigs of coriander (just the leaves)
- 4 slices of stale bread
- 2 tablespoons of curry powder
- olive oil
- salt and pepper
Preparation
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Preheat the oven to 180 degrees C.
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Chop the courgettes into chunks, slice the onion and dice the garlic.
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Remove the seeds from the chilli pepper and cut into strips.
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Chop the ginger root.
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Place everything in an oven proof dish and add oil. Add salt and pepper and mix.
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Roast the vegetables in the oven for 25 to 30 minutes.
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Cut the bread into cubes and fry the cubes in three tablespoons of oil.
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Put the roasted vegetables in a large sauce pan.
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Add the coconut milk and the warm stock.
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Boil and blend the soup. Add the lime juice and season with salt and pepper to taste.
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Fry the Chicken Chunks in 2 tablespoons of oil until golden brown. Sprinkle with the curry powder and heat through.
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Divide the soup over four plates. Add the Chicken Chunks, the coriander leaves, the coconut and the croutons!
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