Thai-inspired Carrot, coriander and coconut milk soup with Coconut Chicken
(serves 4, or 2 very hungry people twice)

Coconut Chicken
4 chicken or turkey breasts chopped into goujons
¼ -ish can of coconut milk (approx 100mL)
2 cloves garlic peeled and finely diced or crushed
1 cm peeled and finely diced ginger
Splash of soy sauce to taste
Splash of sweet chilli to taste

1) Place chicken in non-metallic bowl and add the coconut milk, garlic, ginger, and sauces to taste. Stir it around, and leave it to marinate for at least 30 minutes.
2) Once the soup is cooked, heat a griddle pan til smoking and char grill the chicken until cooked – pour marinade over the chicken while cooking.
3) Chop cooked chicken into bite sized pieces.

Soup
750g carrots peeled and roughly chopped
2 small red onions diced
2 cloves garlic peeled and sliced
1-2 cm peeled and sliced ginger
1 potato peeled and diced
1L vegetable or chicken stock
Handful fresh coriander
1 tablespoon garam masala
1 teaspoon chilli flakes (or less for less heat)
¾-ish can coconut milk (approx 300mL)

1) Gently cook the onion, garlic and ginger until the onion is translucent.
2) Add the carrots, potato, vegetable stock, garam masala and chilli flakes.
3) Simmer for 15 minutes, then add the coconut milk and heat through.
4) Remove from heat, add the coriander and blend until the vegetables are pureed.

To serve – Pour the soup into a bowl and place the chicken in a pile in the middle! Yum!

We made this recipe up last night and ate it in the warm evening air on the back terrace, watching the sunset sky. Was lovely and simple and peaceful.