Enough with the very common soups, this one stands out. Chicken, leeks, mushrooms (button and black trumpets) in a delicious coconut milk based stock with spices. You're travelling with the first bite, we all need that lately.

I love soups, they're easy to make, they're convenient and... they're delicious! It's hard to mess up a soup. Seriously. I am very passionate about soups, there's a ton of soup recipes here on the blog. s

Chicken, leek and mushroom soup (serves 2-3) :

• 300g chicken breast
• 2 leeks
• 1 onion
• 400g button mushrooms
• 50g black trumpets
• 400ml coconut milk
• 3 garlic cloves
• 1 tsp minced ginger
• 1/2 tsp ground turmeric
• 3 tbsp soy sauce
• 1/2 lime
• 1 lemongrass stick
• 700ml water
• 3 tbsp chopped fresh cilantro
• Olive oil

Slice onions, leeks and mushrooms.

Mince garlic. Chop the chicken in bite size pieces.

In a pot, add a glug of olive oil and brown the chicken. Season with a bit of salt and pepper.

Add leeks, onions, mushrooms, garlic and ginger to the pot. Let it cook for 5-7 minutes while stirring regularly.

Add turmeric, lemongrass, lime juice, soy sauce, coconut milk and water.

Cover with a lid and let it simmer for 20 minutes on medium heat.

Add cilantro just before serving.

Serve warm!