Chicken, Leek, and Mushroom Soup

Ingredients

2 tbsp olive oil

1/2 a leek, chopped

4 medium Swiss brown mushrooms, sliced

2 tbsp Chinese rice wine

250 ml chicken stock

100 ml coconut milk

1/2 tsp cumin

1/2 tsp powdered ginger

1/2 tsp garlic powder

1/2 tsp turmeric

1/2 tsp chill flakes

100 gm cooked chicken, sliced

salt & pepper

Method

1. In a heavy-bottomed saucepan, heat oil to medium heat.
2. Add the leeks and sauté for about 5 minutes until soft and glistening.
3. Add mushrooms and rice wine and cook, covered, for further 5 minutes, stirring occasionally.
4. Add stock, coconut milk, and spices, cover and cook for 10 minutes, lowering heat to keep it at a gentle simmer.
5. Add chicken, replace lid, bring back to simmer for another 5 minutes.
6. Check seasoning, add pinch of salt and a grind of pepper as needed, serve.

Notes

This is a rich, spicy, very flavoursome soup – the main trick is not boiling too vigorously or cooking too long.

I prefer to use light coconut milk and low salt stock – I don’t think either impedes the flavour in any way.