Name: Curried chicken and coconut soup
Yield: Serves
Ingredients: 45ml butter or margarine; 1 medium onion, coarsely chopped; 2 cloves garlic, crushed; 5ml medium curry powder; 60ml (35 g) Snowflake cake flour; 2 (about 300 g) chicken breast fillets, cut into small pieces; 375ml About chicken stock; 410g can cream-style sweetcorn; 250ml coconut milk; 15ml chopped fresh thyme of 5 ml dried; 1ml Salt and freshly ground black pepper to taste

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Preparation Time: 10 minutes

Cook Time: 10 minutes

Serves: Serves 4 - 6

Perfect for those cold summer nights.

Ingredients

45ml butter or margarine

1 medium onion, coarsely chopped

2 cloves garlic, crushed

5ml medium curry powder

60ml (35 g) Snowflake cake flour

2 (about 300 g) chicken breast fillets, cut into small pieces

375ml About chicken stock

410g can cream-style sweetcorn

250ml coconut milk

15ml chopped fresh thyme of 5 ml dried

1ml Salt and freshly ground black pepper to taste

Method

Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until soft. Add curry powder and flour and fry for about 1 minute.
Add chicken and fry lightly until cooked.
Add stock, sweetcorn, coconut milk, thyme and seasoning. Simmer for about 10 minutes until cooked and heated through. Serve hot.