Moving. I’m not sure if I am a fan of it. I actually don’t mind the packing and unpacking bit- it’s quite cathartic…culling old stuff.. re organising things… But only if I have the time! Meals become a hassle and I’m not sure where my baking dish went! (Talk about organisation. LOL)
Which is why we are having so many versions of soups these days. The more things I can cramp into one pot the better I say. Then I start filling my fridge and freezer with containers and we survive on them for a long time.
This is my mixed up version of chicken and leek soup. It has a little thai influence in it- aroma of lemon grass and some coconut milk (which means it isn’t too good for freezing or keeping but oh well). I grated some ginger and it provided a lovely warmth to the body in this lovely cold weather.
This is only the start of our move. In the next few weeks, you will be reading some of my pre-prepared posts. It’s exciting. and I can’t wait to cook in our new kitchen.
Lemongrass Coconut Chicken and Leek Soup (Makes enough for at least 8 serving)
2 leeks chopped
2 red onions chopped
1 tablespoon of garlic
2 stalks of lemon grass, inner bit chopped
1 knob of ginger grated
2 red chill chopped
1 roast chicken meat removed
2 cups of button mushrooms chopped
3 carrots chopped
1 bunch of celery chopped
2 litre of chicken stock
.5 litre of water
1/4 cup of coconut milk
Saute leek, onions, garlic and chill till soft. Add lemongrass and cook till soft. Add all veges and cook till soft. Add stock- simmer for 10 minutes or so and add chicken. Taste. Simmer with coconut milk. Taste and season.