Delicious and Nutritious:

Our recipes are purposely created to be delicious and full of nutritional goodness!

Executive Chef Lorna, and Dietitian Sarah, bring you some winter soul food from our kitchen: Soup! But not just any normal soup, Chicken, Ginger, Lime + Coconut Soup! 

We know the extra stress that comes with having to cook and prepare dinner every night, so these meals are designed to limit some stress in the kitchen whilst helping you to eat great, tasty food! 

So grab your apron, get your ingredients ready, and join us in the kitchen to cook up a delicious storm!

 

Ingredients:

This dish can be adapted to suit any meat choice!

4 Chicken thigh skinless boneless or 2 breast or 1 whole small bird  

750ml Chicken or Vegetable stock 

2 Cans Coconut milk  

3 Lemongrass stalks  

6 Lemon or Lime leaves  

2 Limes  

1 Handful sized Ginger  

1 long Chilli, red or green  

4 Tbs Fish sauce 

1 Cup Rice 

1 Disc of Palm sugar 

1 Bunch Coriander (roots, stalks and leaves) 

1 1/2 Cups Green Peas  

250g Green Beans or Broccoli 

Toasted Coconut shavings 

 

Recipe: 

Prepare chicken:

Cut breast or thighs into strips, or open up whole bird – Marinate 

 

Marinade:

Cut up the palm sugar and mix with fish sauce, lime juice.

Coat the chicken (if using a whole bird it is good to marinate the night before).

 

Cooking:

In a large pot heat the broth, lemongrass, lime leaves, ginger, coriander stalks and roots and rice for 15 minutes. 

If using whole bird drop that in now and simmer for at least 25 minutes – reserved marinade. 

Add coconut milk bring back to boil, cook for a further 5 minutes.

Scoop out ginger, lemongrass and leaves. 

Bring back to boil, add chicken and marinade- boil until Chicken is just cooked through, add beans and peas continue to cook for another 5 minutes.

Add chilli and chopped coriander stalks. 

Serve with fresh coriander leaves and toasted coconut on top (optional) 

 

Enjoy,  

Lorna x