Spicy Chicken, Tomato and Coconut Soup

Servings -5

1 tablespoon olive oil
2 medium carrots finely diced
4 shallots finely diced
5 garlic cloves crushed
2 free-range chicken breasts sliced into half’s lengthways then thinly sliced widthways
3 teaspoons crushed chilli
¼ cup white wine
2 x 14.5oz 410g tins diced tomatoes that have been blitzed with a stick mixer or in a food processor.
2 cups chicken stock
1 teaspoon smoked paprika
3 tablespoons soft brown sugar
salt & pepper
⅔ cup coconut cream
1 handful cilantro coriander leaves picked, washed and chopped

Heat the olive oil in a medium to large sized saucepan or pot over a medium to high heat. Sauté the carrot, shallots and garlic until soft.
Add the sliced free-range chicken and chilli. Continue to sauté for a couple of minutes then deglaze with the white wine.
Now add the tomatoes, chicken stock, brown sugar and smoked paprika. Season and bring to the boil then simmer for 10 minutes.
Remove the soup from the stovetop and stir in the coconut cream and chopped cilantro (coriander) leaves.