Chicken, corn and coriander soup

Serves:

Ingredients

• 1 tbsp coconut oil
• 1 tsp turmeric
• 1 tsp cumin
• 2 onions, diced
• 6 cloves garlic, peeled and finely chopped
• 500g chicken thigh fillets, roughly chopped
• 4 corn cobs
• 4 cups (1L) chicken stock
• 1 tbsp freshly-squeezed lime juice

Coriander Cream

• 1/2 cup raw cashews, soaked (4 hours minimum)
• 1 tbsp freshly-squeezed lime juice
• 1 cup coriander (leaves only)
• 1/2 cup (125ml) water
• 1 tbsp honey
• 1 tsp sea salt

Method

Heat the oil in a large saucepan over medium heat.

Add the turmeric and cumin and cook for 1 minute, then add the onions and garlic and cook for 5 minutes.

Add the chicken and cook for 5 minutes, or until browned all over.

Slice the corn kernels from the corn cobs and add these to the pan. Cook, stirring well for 3 minutes.

Pour in the stock and let simmer for about 20 minutes.

Meanwhile, make the coriander ‘cream’ by whizzing all ingredients together in a blender until nice and smooth.

When the soup is cooked, reserve about 1 cup of the corn kernels and then use a stick blender (or transfer the lot to a stand-alone blender) and process until smooth.

To serve, stir the fresh lime juice through the soup. Ladle into bowls, top with some of the reserved kernels, a spoonful of the coriander cream and some coriander leaves.

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Serving Suggestions

Note

• You could leave the chicken out if you like and add some chilli too if that’s not going to bother any little people at the table. I tend to put a little bowl of chopped chilli on the table so we can add at will.
• You should use the best organic free-range chicken you can buy. It gives it a superior flavour.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.