Two chicken breasts on the bone, cooked in 750 ml Ina Paarman Chicken stock.
Reserve 500 ml of the stock for later.
Shred chicken flesh off the bones and set aside.
Heat the coconut oil in a large pot and saute the onions, paste, garlic, ginger and chilli until soft.
Add the veggies and fry a bit to develop the flavours.
Add the chicken.
Pour in the reserved stock, juice, zest, coconut milk and some coriander and bring to the boil, then reduce the heat to a simmer.
Cook for a further 15 minutes.
Serve in hot bowls and top with coriander and chilli
We ate it with crusty bread.
You could make it more substantial by adding some cooked rice noodles to the soup at the end.
To make it even more authentic:
Add kaffir lime leaves and lemon grass to the stock when cooking the chicken
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