Once upon a time (otherwise known as last year) I bought Sri Lankan Chicken Soup in the local Tesco. It was nice if a little salty and I decided I could probably do something just as nice myself. An internet search turned up this recipe.
So I tried it, or at least my version of it. And it was good.
A whole ready roasted chicken (you will have some spare)
1 tbsp olive oil
1 onion, finely sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground cinnamon
2 (or more) cloves of garlic
400g tin of chopped tomatoes
1 potato (not too large), diced
Juice of 1 lime
1 tsp brown sugar
400g tin of coconut milk
1 tbsp tomato puree
First of all, strip the meat from the ready cooked chicken and shred finely. You can cook it yourself but one of the joys of this soup is that it is not labour intensive so the ready cooked chicken is less hassle.
Once stripped, fry the onion in the oil until soft. Then add the spices and garlic, sauté for at least one minute. Pour in half the coconut milk, all the tomatoes (rinse the tin with water and add this too), the potato, sugar and half the lime juice – I’m really not sure why you don’t add all the lime juice at this stage but I guess adding the rest later keeps a fresher taste.
Simmer for 20 minutes (as you may have gathered from previous posts, this is the point I either select or pour my wine!) Then add the rest of the lime juice, coconut milk and the tomato puree. Once it’s all mixed together, blend until smooth.
If you are eating straight away, add the chicken and wait until it is all heated through. If, like me, you pot up several portions for work lunches, wait until the sauce had cooked and then mix in the chicken.
The only soup I make that is even easier and quicker is pea and pancetta, yet again that is another post for another time.