CREAMY CARIBBEAN CHICKEN & COCONUT SOUP

Steps:

• Trim the spring onions and thinly slice.
• Peel the garlic and finely chop.
• Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
• Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
• Stir in the turmeric and cook for 1 minute.
• Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
• Add the pasta or spaghetti with the lemon slices and bring to the boil.
• Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
• Remove the lemon slices and add the chicken.
• Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
• Stir in the chopped coriander and ladle into heated bowls.
• Garnish with sprigs of fresh coriander and serve immediately.