Serves 4 

Time to cook: 20 minutes

Nutrition per serving:
Calories: 379kcal
Carbs: 23g
Protein: 27.5g
Fat: 18.6g
Fibre: 4.6g


  • 1 tbsp toasted sesame oil 
  • 2 garlic cloves, crushed 
  • 4cm piece fresh ginger, grated 
  • 1 red chilli, finely chopped, plus extra, sliced, to serve (optional) 
  • 1 small bunch fresh coriander, stems and leaves separated and stems finely chopped 
  • ½ batch leek and potato soup (recipe in week 3), defrosted if frozen 
  • Grated zest and juice 1 lime 
  • 160ml can coconut cream 
  • 2 cooked chicken breasts 



  1. Heat the sesame oil in a large pan over a medium heat. Add the garlic, ginger, chopped chilli and coriander stems, then fry gently for 2 minutes until the garlic has turned golden. 
  2. Add the leek and potato soup to the pan with the lime zest and coconut cream, then simmer for 5 minutes. Use a stick blender to blend the soup in the pan until smooth. Taste and season with the lime juice, salt and pepper. 
  3. Shred the chicken breasts (discard any skin and bone), then stir the meat into the soup and put back over a medium heat until the chicken has heated through. 
  4. Spoon the soup into warmed bowls, sliced chilli (if using) and coriander leaves, then serve. 


Written by Bev Walton, BSc Nutritional Science

I achieved a First-Class Honours degree in BSc Nutritional Science, Nutrition Sciences from the University of Reading and now have over 35 years experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for magazines and websites as well as ghostwriting for ebooks, Kindle and fully published books. I’m also a proud member of the Guild of Food writers.

Bev Walton | University of Reading BSc Nutritional Science, Nutrition Sciences

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