Chicken soup with spaghetti

By admin
25 October 2011

Serves 4-6

Preparation time: 15 min

Cooking time: 15 min

30 ml (2 T) olive oil

1 onion, quartered

2 cloves garlic, finely chopped

1 lemongrass stem, finely chopped

3 cm piece of fresh ginger, peeled and grated

1 chilli, finely chopped

125 ml (½ c) fresh coriander, roughly chopped

4 chicken breast fillets, cut into pieces

200 ml readymade butter chicken sauce

2 cans (400 g each) coconut milk

500 ml (2 c) chicken stock

salt and freshly ground black pepper

1 red pepper, cut into strips

500 ml (2 c) cooked spaghetti

extra coriander to garnish

1 Heat the oil in a saucepan and fry the onion, garlic, lemongrass, ginger, chilli and coriander for 1 minute or until fragrant.

2 Add the chicken pieces and stir-fry until just done.

3 Add the remaining ingredients except the red pepper, spaghetti and extra coriander and bring the mixture to the boil.

4 Reduce the heat and simmer for 3 minutes or until done. Add the red pepper strips and season to taste with salt and pepper.

5 Divide the spaghetti among soup bowls and spoon over the chicken soup. Garnish with fresh coriander and serve piping hot.

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