Recipe: Spicy Kumara, Coconut Chicken Soup

Like a hug in a bowl. This has comfort food, in front of the fire, written all over it! The beauty of soup is the simplicity. This one is seriously simple, and seriously GOOD.

Meal Type: Lunch
Recipe Type: Real Food
Serves: 6
Prep time: 00:15
Cook time: 00:30



chicken broth or stock of your choice (500ml)
4 cups water
4 cloves garlic, crushed
1 piece of fresh ginger (approx 60g), grated
1 Tbsp turmeric
1 tsp cumin
1 tsp cinnamon
1/4 tsp sea salt
1 large kumara, peeled and diced
2 chicken breasts, cut into thirds
1 x 400ml can coconut milk
pepper to season

baby spinach to serve



Place the stock/broth in a large pot with the water, garlic, ginger, turmeric, cinnamon and sea salt and bring to a simmer. Add the kumara followed by the chicken breasts.

Let the chicken cook through, approx 5-10 minutes, then lift out onto a plate with tongs and use a fork to shred it. Return the shredded chicken to soup and add the coconut milk and season with pepper.

To serve, place a handful of spinach in the bottom or the bowl and ladle the soup over top.

This soup will keep up to 5 days in a sealed container in the fridge, or up to 1 month in the freeze.