2 large chicken breast fillets, diced into 5 cm cubes
2,5 ml (½ tsp) turmeric powder
2,5 ml (½ tsp) chilli powder
65 ml coconut cream
1 litre (4 cups) chicken stock
30 ml (2 tbsp) fresh lime juice
30 ml (2 tbsp) crunchy peanut butter
125 ml (½ cup) Spekko Long Grain Parboiled Rice
1 spring onion, chopped
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper to taste
fresh coconut shavings and finely chopped seeded red chillies for garnishing
Method
Pour oil into a large pot, and fry garlic until transparent.
Add chicken, turmeric powder and chilli powder. Continue to fry for 2-3 minutes
Add the coconut cream, chicken stock, fresh lime juice, crunchy peanut butter and parboiled rice. Stir well and bring to boil, reduce heat cover and simmer for 15 minutes.
Add the chopped spring onion and coriander and season with salt and pepper. Continue to cook for a further 5 minutes.
Brown the coconut shavings together with the chilli.
Serve soup in soup bowls, garnished with the coconut and chilli mix.
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