Chicken and Leek Soup

Chicken and Leek Soup

The soup itself is simple and tasty, with a garnish that adds a sophisticated finish to the dish. Excellent as a starter, especially when served with coconut bread.

2 chicken breasts
1 onion
3 leeks
2 celery sticks
2 garlic cloves
2 tbsp olive oil
2 tsp tarragon
8 fl oz coconut milk
8 fl oz chicken stock
1 tbsp butter
1 red chili
Fresh chives

1. Dice the chicken and onion.

2. Slice 2 of the leeks and celery and wash thoroughly.

3. Finely dice the garlic.

4. Heat the oil in a large saucepan and fry the chicken, onion and celery for 5-7 minutes until the chicken is brown all over.

5. Add the garlic and tarragon for another 5 minutes, stirring often.

6. Add the milk and stock, bring to the boil then simmer for 15-20 minutes, until the chicken is cooked through and the soup is at the desired consistency.

7. For the garnish, thinly slice the remaining leek and cook gently in the butter for 5-10 minutes so it is soft but not colored. Finely chop the chili. Use the leek, chili and chives to dress the soup.

Makes four servings.
Each serving has 204 calories.
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