Coconut Chicken Soup

1. 1

   Combine the crumbled stock cubes with 5 cups of water in a large, heavy-based pot over a moderate heat. Bring to a boil, then add the chicken and coconut milk. Reduce the heat and simmer, uncovered, for 10 mins.

2. 2

   Add the carrot and celery to the soup and simmer for 5 mins, or until the chicken is cooked through. Stir in the lime juice, cumin and ground coriander and simmer for 2 mins or until fragrant.

3. 3

   Divide the soup among serving bowls, sprinkle with cilantro and serve with warmed naan bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.