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Coconut Chicken Soup with Baby Eggplant is a delicious way to use those little garden vegetables. With chicken, sweetcorn, coconut milk and fresh coriander, it’s a lovely choice for Sunday lunch
This Coconut Chicken Soup with Baby Eggplant is a tasty change from the usual chicken soup. The curry leaves and coriander add a lovely aromatic touch.
This coconut chicken soup is delicious with or without pasta.
Why You Will Love This Coconut Chicken Soup with Baby Eggplant
- This is a lovely change from the usual chicken soup, with a creamy coconut base and plenty of flavour from the cumin and curry leaves. The baby eggplant softens beautifully while the sweetcorn adds little pops of sweetness. It’s filling enough for Sunday lunch, and you can even add pasta if you fancy making it a little heartier.
- Creamy and flavourful: Coconut milk and regular milk create a lovely smooth soup.
- A little different: Baby eggplant, sweetcorn and curry leaves give this soup its own personality.
- Flexible: Enjoy it as it is or add cooked pasta for an even more substantial meal.
- Pinterest Meta Description:
- Coconut Chicken Soup with Baby Eggplant. A flavourful chicken lunch!
Coconut Chicken Soup with Baby Eggplant
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5–6 servings depending on size 1x
- Category: Soups Stews and Chili
- Method: Easy Cooking
- Cuisine: South African
Ingredients
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- 2 small onions, finely chopped
- 1 tbsp butter
- 1 tsp whole cumin seeds
- 5 curry leaves
- 5 baby eggplants, washed and cut into small cubes
- 1/4 cup diced green and yellow bell peppers
- Salt, to taste
- Fine white pepper, to taste
- 2 chicken breasts, cut into bite sized cubes
- 1 can sweetcorn kernels, approximately 341 ml, drained
- 1 large can coconut milk, approximately 400 ml
- 1 cup milk
- Crushed black pepper, to taste
- 2 to 3 tbsp freshly chopped coriander
- Optional addition:
- 1 cup small pasta, cooked separately according to package instructions
Instructions
- Melt 1 tbsp butter in a large, heavy based saucepan over medium heat. Add 2 finely chopped onions, 1 tsp whole cumin seeds and 5 curry leaves. Cook for approximately 4 to 5 minutes, stirring occasionally, until the onions soften and the cumin becomes fragrant.
- Add 5 cubed baby eggplants and 1/4 cup diced green and yellow bell peppers. Stir well, cover the saucepan and cook over medium low heat for approximately 8 to 10 minutes. Stir occasionally until the eggplant softens. The vegetables should release enough moisture to cook without adding water. If they begin sticking, reduce the heat and add a small splash of water.
- Season the softened vegetables with salt and fine white pepper to taste. Add the 2 cubed chicken breasts and stir to coat the chicken in the fragrant vegetable mixture.
- Cook for approximately 6 to 8 minutes, stirring regularly, until the chicken is cooked through. The pieces should be opaque throughout and reach an internal temperature of 74⁰C.
- In a separate bowl or jug, combine 1 can drained sweetcorn, approximately 400 ml coconut milk, 1 cup milk and crushed black pepper to taste. Stir to combine.
- Pour the coconut milk mixture into the saucepan with the cooked chicken and vegetables. Stir gently and bring the soup to a gentle simmer over medium low heat.
- Allow the soup to simmer for approximately 5 to 8 minutes, stirring occasionally. It should become creamy and well combined, with the eggplant and sweetcorn distributed throughout. Avoid a vigorous rolling boil, which can affect the texture of the coconut milk.
- Taste and adjust the salt and pepper if needed. If the soup is thicker than you’d like, add a little extra milk. If it’s too thin, allow it to simmer uncovered for a few more minutes.
- Remove the saucepan from the heat and stir in 2 to 3 tbsp freshly chopped coriander.
- If using the optional pasta, stir in 1 cup of cooked pasta just before serving. Ladle into bowls and serve warm.
Notes
Prepared, tried, and tested by Nazley
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Additional Information, Tips and Suggestions
- Eggplant: Baby eggplants soften quickly and don’t need peeling or salting. If using larger eggplants, cut them into small, even cubes.
- Sweetcorn: Canned or thawed frozen sweetcorn works well. Drain canned corn before adding.
- Coconut Milk: Full-fat coconut milk gives the soup its creamy texture. You can substitute evaporated milk, but the coconut flavour will be less noticeable.
- Pasta: Add 1 cup cooked small pasta just before serving (if using). Cook it separately to prevent it from soaking up too much soup.
- Consistency: Simmer uncovered to thicken the soup. Add a little extra milk if it’s too thick. Avoid a vigorous boil to prevent the coconut milk from separating.
- Storage: Refrigerate leftovers in an airtight container within 2 hours. Keep for up to 3 days and reheat thoroughly until steaming hot.
- Freezing: Freezing isn’t recommended because coconut milk may separate and the eggplant can become mushy after thawing. This soup is best enjoyed freshly made or refrigerated.
- Finishing Touch: Add the fresh coriander after removing the soup from the heat to retain its lovely flavour and fragrance.
Coconut Chicken Soup with Baby Eggplant offers a delicious change from traditional chicken soup. Tender chicken, softened baby eggplant, sweetcorn and fragrant spices come together in a creamy coconut broth, making it a satisfying choice for lunch or supper. It’s also easy to customize with cooked pasta for an even heartier meal.
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