Soup for those Monday blues.

The past few days weather forecast set the perfect tone for some hearty soup with a snack right out the box (bread sticks). I got this recipe from a friend of my moms, who is an absolute star in the kitchen so I had huge expectations for myself with this dish and massive shoes to try and fill. It’s a recipe for Malaysian soup, something much richer than what my palette is accustomed to but it was absolutely phenomenal!

Malaysian Soup:

Sauté onion in a spoon of ghee.
Once transparent add 1-2 cups of cubed chicken fillet.
Add – Garlic, salt lemon pepper, black pepper ,white pepper , little turmeric powder and aromat and let chicken cook on high.
Add 1 tin of cream style sweetcorn and some water and let this cook together for a few minutes.
Add 1 packet Knorr thick vegetable soup and 1 packet Knorr creamy chicken soup to 6-8 cups of water, mix together to remove the lumps and add to the pot.
Allow to boil on medium heat for about 30-40 minutes.
Remove the pot from the heat and using a stick blender, blend the soup which shreds the chicken and allows for a thorough mix of the soup.
Return to heat and add one fresh cream.
Let soup cook together for 45-60 minutes.
Add chopped greens like spring onions etc.