Name: Dairy Free Creamy Chicken soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 500 grams skinless chicken breasts (approximately 3 breasts); 1 red chili, sliced; 1 garlic clove, sliced; 7.5 ml salt (approximately 1 1/2 teaspoons); 30 ml extra virgin olive oil (approximately 2 tablespoons); 200 grams brown onion, finely chopped (approximately 1 large onion); 3 garlic cloves, minced; 1 inch piece ginger (peeled and grated); 1 ml turmeric powder (approximately 1/5 teaspoon); 1 red chili, minced; 5 ml lemongrass, minced (approximately 1 teaspoon); 375 ml corn kernels (approximately 2 ears or 1 1/2 cups, fresh or frozen ); 400 ml coconut milk (1 can); 500 ml chicken stock (approximately 2 cups); 5 ml fish sauce (approximately 1 teaspoon); 15 ml lime juice (approximately 1 tablespoon); 5 ml sugar (approximately 1 teaspoon); 60 ml coriander leaves (approximately 1/4 cup); 60 ml toasted coconut shavings (approximately 1/4 cup); lime wedges

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Dairy Free Creamy Chicken soup

Razena Schroeder

Dairy free creamy chicken soup with coconut milk has a lightly spiced broth infused with garlic, ginger and turmeric and flavored with lemongrass for a lighter version of cream of chicken soup.

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Prep Time 10

Cook Time 45

Total Time 55

Course Soups

Cuisine Cape Malay

Servings

Calories 613 kcal

Ingredients

Poached chicken

500 grams skinless chicken breasts approximately 3 breasts
1 red chili, sliced
1 garlic clove, sliced
7.5 ml salt approximately 1 1/2 teaspoons

Coconut soup broth

30 ml extra virgin olive oil approximately 2 tablespoons
200 grams brown onion, finely chopped approximately 1 large onion
3 garlic cloves, minced
1 inch piece ginger peeled and grated
1 ml turmeric powder approximately 1/5 teaspoon
1 red chili, minced
5 ml lemongrass, minced approximately 1 teaspoon
375 ml corn kernels approximately 2 ears or 1 1/2 cups, fresh or frozen
400 ml coconut milk 1 can
500 ml chicken stock approximately 2 cups
5 ml fish sauce approximately 1 teaspoon
15 ml lime juice approximately 1 tablespoon
5 ml sugar approximately 1 teaspoon

Garnish

60 ml coriander leaves approximately 1/4 cup
60 ml toasted coconut shavings approximately 1/4 cup
lime wedges

Instructions

How to poach chicken breasts

Place the chicken breasts in a pan over medium heat with the sliced garlic, chilli, salt and enough water to cover the breasts.
Bring to the boil then immediately reduce the heat to low. Cook on low for 10-12 minutes then remove the pan from the heat.
Remove the chicken breasts from the poaching liquid and shred when cooler.

How to make coconut soup broth

In a medium size pot sauté the chopped onions, garlic and grated ginger in olive oil for 15 minutes until the onions are translucent but not browned.
Add the turmeric powder, red chili, lemon grass and sweet corn and cook for 5 minutes.
Add the coconut milk, chicken stock, fish sauce, lime juice and sugar and simmer for 10 minutes on low.
Blend with a stick blender for a smooth consistency, if desired, although it is not required.
Add the cooked shredded chicken and adjust the seasoning then warm through for another few minutes.
Garnish and serve hot.

Nutrition

Calories: 613kcalCarbohydrates: 33gProtein: 36gFat: 40gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 84mgSodium: 1369mgPotassium: 1257mgFiber: 5gSugar: 12gVitamin A: 1313IUVitamin C: 47mgCalcium: 66mgIron: 6mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword dairy free, gluten free, low carb

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