John Myers
Coconut Soup with Vegetables and Chicken
The perfect coconut soup with vegetables and chicken recipe with a picture and simple step-by-step instructions.
- 250 g Fresh chicken breast
- 1000 ml Vegetable broth
- 2 Carrots
- 1 Fresh root parsley
- 20 g Fresh ginger
- 0,5 bunch Chervil fresh
- 4 Gherkins pickles
- 400 ml Coconut milk
- 4 tbsp Coconut chips
- Brown the chicken breast and drain on a plate with a kitchen towel.
- Peel the carrots and root parsley and cut into thin slices. Add this to the vegetable broth and simmer for 15 minutes.
- Dice ginger and add to the stock.
- During this time, cut the chicken breast into thin slices.
- Cut the cucumber into thin slices and add to the broth. Add the coconut milk and bring to the boil briefly.
- Add the chopped chicken.
- Cut the remaining chervil into small pieces and add to the soup. Serve and garnish with desiccated coconut.
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