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Chicken coconut soup with chickpeas and vegetables

ingredients

4 Persons

1 tablespoon extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, finely chopped
4 tablespoons The Spice Club Chicken Curry Mix
400 g can of diced tomatoes
1 liter chicken stock
400 g can chickpeas, drained
400 ml can coconut milk
2 teaspoons fish sauce
600 g chicken fillet, diced
250 g kale or baby spinach
2 tablespoons lime juice
Cooked rice or cauliflower rice, for serving
Finely chopped fresh coriander (optional)

preparation

Heat the olive oil in a large soup pot over medium heat. Add the onion and red pepper and cook for 5-7 minutes, or until softened.
Add the garlic and The Spice Club Chicken Curry Mix and cook for a further 1-2 minutes until the garlic is fragrant.
Add the diced tomatoes and chicken stock. Bring to a boil and simmer for 10 minutes.
Add the chickpeas and coconut milk, stir well and let the soup simmer for another 5 minutes.
Add the thinly sliced chicken to the soup and cook for another 10 minutes, or until the chicken is fully cooked.
Stir in the kale or Swiss chard and lime juice and let the soup simmer for a few more minutes until the greens are wilted.
Taste the soup and add extra salt or pepper if necessary.
Serve the soup hot, garnished with chopped coriander and, if desired, with cooked rice or cauliflower rice on the side.

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information

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