Chicken, coconut & red lentil soup
Calorie controlled cooking spray
Chicken breast, skinless, raw
200 g, cut into 1cm (½ inch) cubes
15 g, 2.5cm (1 inch), grated
6 medium, sliced finely
1 medium, peeled and diced finely
2 teaspoons, medium
4 tablespoons, level
Split Red Lentils, dry
Chicken stock cube(s)
2 cube(s), make up to 1 litre hot water, ensure gluten free
Reduced Fat Coconut Milk, Canned
- Heat a large non stick saucepan and spray with the cooking spray. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally until lightly browned all over. Remove to a plate with a slotted spoon.
- Add the ginger, spring onions and carrot to the pan and cook for a further 4-5 minutes until softened. Stir in the curry powder and tomato purée and cook for 1 minute.
- Add the lentils, stock and coconut milk to the pan and bring to the boil. Simmer for 15-20 minutes until the lentils are tender. Using a food processor or hand-held blender, whizz until three quarters smooth, leaving a few lentils and some texture.
- Return the soup to the pan and add the chicken. Season to taste then bring back to a simmer and bubble gently for 1-2 minutes until the chicken is cooked through. Stir through the coriander and serve immediately.