Coconut & curry chicken soup Recipe
Difficulty
level
2/5
level
2/5
Preparation
time
45 min
time
45 min
Heat treatment time
1h
1h
Ingredients list
- 4 chicken breasts
- 2 garlic cloves
- 500ml coconut milk
- 4 spring onions
- 2 limes
- 1 fresh chilli
- 20g ground ginger
- Curry powder, sugar, cooking oil
Number of servings
4Jar suggestion
Le Parfait Super 1L jars
Preparation
- Slice the chicken breasts into thin strips. Wash, zest and juice the lime. Peel and crush the garlic. Dice the chilli. Peel and chop the onions, including some of the stalk.
- Sweat the garlic with the lime zest and ground ginger in a little cooking oil.
- Add 500ml water and bring to the boil. Cook the chicken at a low heat for 10 minutes. To make the coconut curry sauce, add 1 tsp curry powder, 1 tsp sugar, the coconut milk, spring onions, lime juice and chilli and leave to simmer for another 10 minutes.
- Fill the Le Parfait Super jars up to 2cm from the brim and immediately heat-treat the jars for 1 hour at 100°C. Your canned coconut curry chicken soup is ready.
