Creamy Carribean Chicken & Coconut Soup

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Everybody loves this spicy, creamy soup.
Perfect way to use up left over chicken.
Its so good it'll impress your friends and you'll become addicted! Perfect for an autumn lunch or as a starter.

Preparation time: 5 mins
Cooking time: 20 mins

Serves: 6


6-8 chives
2 cloves garlic
1 red chili
175 grams cooked chicken (6 oz) shredded/diced
2 tbsp veg. oil
1 tsp tumeric (ground)
300 ml coconut milk (1/2 pint)
900 ml chicken stock (1/ 1/2 pint)
50 g (2 oz) vermicelli broken small.
1/2 lemon (sliced)
1-2 tbsp chopped corriander
salt & pepper to taste


Heat oil in pan. When hot add chives, garlic and chili. Stir fry for 2 mins or until onion has softened.
Add tumeric, cook 1 min.
Mix in coconut milk & soup broth. Add pasta & lemon slices, bring to boil. simmer half covered 10-12 mins or until pasta is tender.

Remove lemon slices & add chicken, salt, pepper & corriander.

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