Method

Fry the onions over low heat in the vegetable oil until soft. Then add the garlic, ginger and chillies and fry for a further minute or two. Add the chicken stock, turmeric, coconut milk and palm sugar. Place the lid on and simmer soup for 10 minutes over low heat.  Tear the chicken into strips and add it to the soup. Boil soup for a further five minutes. Remove soup from heat and stir in the spinach – it’s not necessary to cook it, the heat of the soup will gently wilt the spinach. Stir in the juice of one lime, taste to see if it needs some salt and adjust accordingly. Finally stir in a large handful of fresh coriander. Garnish with extra chillies if you like a bit of heat, more coriander and toasted coconut. (Cook’s note: if you want to bulk up this soup and don’t mind some carbs, add cooked rice vermicelli noodles to this soup.)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za