Chicken and veg soup is one of the most satisfying and comforting meals during winter. It’s warming and healthy and feels like a cozy hug in a bowl. This aromatic version uses some delicate flavors and ingredients to produce something that tastes well-balanced, hearty, and delicious.
Ingredients:
(Serves 2)
- 2 chicken breasts
- 1 white onion
- 2 cloves garlic
- 1 inch piece of ginger
- 1 inch piece of turmeric
- ¼ white cabbage
- ¼ head of broccoli
- ¼ cup sweet corn
- ½ cup coconut milk
- 1 cup chicken stock
- 1 tablespoon soy sauce
- ½ teaspoon dried chili seeds
- 1 teaspoon dried coriander
- Salt and pepper, to taste
Instructions:
- Preheat oven to 380℉.
- Brush each chicken breast with some oil and then sprinkle over half the dried chili seeds and coriander plus some salt and pepper.
- Place in the oven for 25-30 minutes, ensuring cooked all the way through.
- Meanwhile, peel and chop the ginger and turmeric, and chop the onion, garlic, cabbage, and broccoli.
- In a large pot heat some oil and add the onion and broccoli.
- Fry for 10 minutes and then add the garlic, turmeric, ginger, cabbage, sweet corn, chili seeds, coriander, salt, and pepper.
- Fry for a further 5-10 minutes.
- Chop the cooked chicken breasts into bite-sized chunks and add to the pot.
- Add the coconut milk, stock, and soy sauce and increase the heat.
- Simmer for 15-20 minutes.
- Serve immediately with some scattered cilantro.
