Coconut Chicken Corn Soup

"We are all excited about the hot bowls of Haleem but there comes a moment when you just can’t have anymore Or people have started complaining about the wind .
This is the moment when you will need to remember this easy soup recipe. I used my Instant Pot Pro because my chicken was frozen but this can also be made on stovetop".

Recipe by Shahista Khan

Ingredients:
2 chicken fillets cubed
2 tablespoons oil
1/2 onion diced
1 large carrot cut into desired shape
A few sprigs of thyme
1 teaspoon crushed garlic
1 teaspoon crushed green chilli
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon tumeric powder
1/2 teaspoon crushed red chilli
1 teaspoons Italian grind
1/2 teaspoon black pepper powder
Salt to taste
1 can coconut cream
250ml fresh cream
Handful chopped spinach
1 cup corn(mine wasn’t frozen)
250ml chicken stock

Method:
In your pot on sauté mode for about 10 minutes add in your oil, when hot add in your onion and sauté until translucent. Add in your chicken, garlic and crushed green chilli, mix well. Now add in your thyme and spices, mix again. Add in your stock and place your lid on ensuring the valve is sealed, place on the chicken function and cook for 15 minutes. Release pressure when done.
Place back onto sauté mode. Now add in your coconut cream, fresh cream, corn and spinach. Check salt and pepper, adjust accordingly. Place a glass lid on the pot, cook for another 5-7 minutes until spinach is wilted.

Serve your soup with crispy fried onions and ciabatta to soak in all that goodness.