After a cooking class there are always leftovers in the refrigerator. And it is a total food waste to throw them away! Today there was a little bit of chicken and some puff pastry. So I made a spicy chicken soup with coconut milk. And the bits of puff pastry became pastry sticks with cheese. And that became our lunch and it felt really luxurious.
With turmeric and ginger, which gave a Asian swing to the soup, and are real nice spices for the body. Do you want to know how this was made?
- 2 cans coconut milk;
- 450 mL water;
- 2 cm fresh ginger;
- 4 tablespoons fish sauce;
- juice of one lemon;
- 1/4 teaspoon chili powder;
- 1/2 teaspoon turmeric;
- chicken leftover, cut in cubes of 1 x 1 cm.
Poor the coconut milk and water in a pan and bring to a boil. Meanwhile mince the ginger. When the coconut boils add all the other ingredients. Cook the soup for about 15 minutes. Serve with spring onions (and maybe with a nice pastry stick with cheese).
|4Pure: chicken soup with cocos milk|