Above: Coconutty chicken soup, ready to scoff. Below: homemade rye bread and blunt knife.
(Copyright, 2012 Nic Carlyle. All rights reserved.)
(Copyright 2012, Nic Carlyle. All rights reserved.)

Nic Carlyle


The alchemy of

Anthropology, Art,

Love, and Good Cooking

Coconut Chicken Soup

Diced chicken (one large breast per 2 person)
3 spring (salad) onions

2 sticks of celery

Button mushrooms, about 10 - 15.

1/2 cup of red split lentils

Thumb-sized sliver of fresh ginger root.

Capsium (Bell) peppers (about half a pepper per person)
Coconut cream (100 ml)
Ground coriander (1 level teaspoon) ground cumin (1/2 teaspoon) turmeric (1/4 teaspoon)

Method is, in essence, three-fold.1. Firstly, the base of the soup needs to be made.  Take the celery, and cut very finely, then add to a small saucepan with about 100ml of water in it. Add the lentils, and the ginger, very finely cut. Boil until the celery and lentils have disintegrated (liquidise if a really fine consistency is wanted).  2. Gently fry the chicken, diced into small cubes, in a light oil (e.g. sesame), until well-cooked, and then add the button mushrooms, halved, for a light saute. Add the spices in a final saute.   3. Prepare all the other vegetables peppers, spring onions, (other light vegetables are suitable, e.g. green peas, raw carrot, etc) by finely dicing. Place into a large saucepan. Add the soup base. Add about 500ml of water. Put on a low heat and when gently simmering, gently introduce the coconut cream. Add the fried elements. Don't let the soup boil over, just simmer, adding water as needed. Add Aromat or a pinch of MSG for piquancy if you wish. Serve with bread, rice or wraps.

Note: you cook at your own risk, this recipe is a guide only - the chicken must be thoroughly cooked, stored safely, etc.


At Home

Main sections



Art Generally
Good Cooking
Materia Arcana
Contacting Me
Coconut Chicken Soup
Cucumber Chicken
Duck on Pineapple