Chicken coconut vegetable soup

There is enough meat in a roasted guinea fowl for 4 good meals for two, plus bones for making stock later. It is convenient to have portions of cooked meat in the freezer, so that it is fast to prepare a meal when in a rush.

On a hot summer day, it is important to drink a lot, I like that in the form of a big vegetable soup, also an easy way to use up miscellaneous vegetables gathered from the garden.

Chicken coconut vegetable soup

1. Sweat onion until soft, add in water, coconut milk, a few bay leaves, some sprigs of thyme, season with salt, turmeric, curry powder, and white pepper.

2. Add in mix vegetables cut into cubes, I used beetroot, potato, mangetout, simmer until cooked, add in cooked chicken meat cut into pieces. 

3. Serve into bowls and add fresh herbs like coriander, kaffir lime leaves, basil, parsley etc.