Chicken and pistachio coconut broth

Take soups from starters to the main event with this tasty Asian-inspired recipe.

Cook the pistachios in 1 cup (250ml) of boiling water. Drain and set aside to cool. Rub to remove the skins and pat dry. Place the pistachios in a food processor and process until finely chopped.
Place the coconut milk, chicken stock, chilli and ground pistachios in a saucepan. Stir over low heat until combined. Add the chicken and simmer for 10-15 minutes or until cooked through. Stir through the kaffir lime leaves. Serve immediately.

Source

250g pistachios, shelled

2 x 400ml cans coconut milk

2 1/2 cups chicken stock

3 fresh small red chillies, deseeded, thinly sliced

750g chicken breast fillets, cut into 2.5cm pieces

5 kaffir lime leaves, shredded

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