Made with AI
Rustic Tomato Chicken and Coconut Soup
50 min 545 kcal per serving Easy
Ingredients
4 Servings
- Halal-certified skinless chicken breast700 g
- Potatoes900 g
- Tomatoes600 g
- Onion300 g
- Garlic24 g
- Dairy-free light coconut milk500 ml
- Lemon juice80 ml
- Water750 ml
- Salt6 g
Instructions
- 1
Cut the chicken breast into bite-sized pieces. Peel the potatoes and cut them into 2–3 cm chunks.
- 2
Roughly chop the tomatoes and onion, then peel and finely mince the garlic.
- 3
Place a large soup pot over medium heat. Add the chopped onion with about 60 ml of the measured water and cook for 5–7 minutes, stirring regularly, until softened.
- 4
Add the garlic and cook for 1 minute, stirring continuously.
- 5
Add the chopped tomatoes and 3 g of the salt. Cook for 8–10 minutes, stirring and gently crushing the tomatoes until they release their juices and form a rustic sauce.
- 6
Add the chicken pieces and stir them through the tomato mixture. Cook for 4–5 minutes, stirring occasionally, until the exterior of the chicken is no longer pink.
- 7
Add the potatoes, the remaining water, and the remaining 3 g of salt. Bring the soup to a boil.
- 8
Reduce the heat to medium-low, cover partially, and simmer for 18–22 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of at least 74°C.
