CREAMY CARIBBEAN CHICKEN AND COCONUT SOUP

Remove and discard any skin or bone from 750 gm of cooked chicken , use 2 forks to shred the meat. Heat a large pan add 1 dsp of rice bran oil ,, add 6 spring onions trimmed and thinly sliced, 1 tbs of minced garlic and finely 1 dsp of chillie flakes (optional ) Continue to cook until the onion has softened . Stir in 1 tsp of ground turmeric. In a large bowl , blend together 300ml of coconut milk with 900 ml of chicken stock until smooth . Pour the blended liquid into the pan , add 50 gm of small soup pasta or pasta broken into small pieces . Add 1/2 lemon sliced . Now bring the contents of the pan to a slow boil ,half covered for 12 minutes or until the pasta is tender , stir occasionally . Remove the lemon slices from the pan and add the chicken pieces . Seaon to taste with salt and cracked black pepper , continue to simmer until the chicken is heated through . Sir through 2 tbs of chopped coriander or 1 tbs of dried coriander . Serve in warmed bowls .