The rich taste and aroma of this easy coconut, chicken & mushroom soup will warm your belly and soul! Enjoy this warm and comforting soup.

Equipment: Hart 7 Litre Catering Pot
Prep time: 20 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

3 stalks celery with leaves,
roughly chopped
2 carrots, peeled and diced
1 onion, roughly chopped
3 garlic cloves, peeled and crushed
1 tbsp fresh thyme, chopped (15 ml)
1 tsp lemon herb pepper (5 ml)
500 g chicken breast fillets
8 cups water (2 l)
1 punnet mushrooms, sliced (250 g)
1 tbsp fresh ginger, minced (15 ml)
1 can coconut cream (410 g)
Salt and freshly ground black pepper,
to taste
Cornflour (optional)
2 red chillies, finely chopped
Fresh coriander, to garnish

Method

1. In a large saucepan, cover celery, carrots, onion, garlic, thyme, lemon herb pepper and chicken with water; bring to a boil, simmer for 30 minutes until chicken is tender.
2. Remove chicken from stock, chop into bite-sized chunks.
3. Strain the stock and discard the veggies.
4. Return stock and chicken to pan; add mushrooms and fresh ginger.
5. Simmer for 30 minutes until mushrooms are soft.
6. Add coconut cream, salt and pepper.
7. Blitz half of the soup in a blender, return to the pan.
8. If soup is too thin, thicken with a cornflour paste.
9. Ladle into bowls; garnish with chillies and coriander.