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 chicken stock
(1L)
1 tbsp freshly-squeezed lime juice
½ cup raw cashews
soaked (4 hours minimum), for coriander cream
1 tbsp freshly-squeezed lime juice
for coriander cream
1 cup coriander
leaves only, for coriander cream
½ cup water
(125ml), for coriander cream
1 tbsp honey
for coriander cream
1 tsp sea salt
for coriander cream
Allergy Advice
Contains Nuts
Equipment
- 1 large saucepan
- 1 blender
- 1 stick blender
Instructions
- 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.
Notes
Tip
You should use the best organic free-range chicken you can buy. It gives it a superior flavour.
Tip
I tend to put a little bowl of chopped chilli on the table so we can add at will.
Variation
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.
