Courgette soup with coconut and Chicken Chunks

Courgette soup with coconut and Chicken Chunks
Preparation time: 40 minutes
For 4 people

Ingredients:
1 box of Chicken Chunks
2 courgettes
1 onion
2 cloves of garlic
½ red chilli pepper
1 inch of fresh ginger
juice of half a lime
200 ml of coconut milk
½ litre of vegetable stock
2 tblspns of grated coconut
5 sprigs of coriander (just the leaves)
4 slices of stale bread
2 tspns of curry powder
olive oil
salt and pepper

Preparation:
Preheat the oven to 180 degrees C. Chop the courgettes into chunks, slice the onion and dice the garlic. Remove the seeds from the chilli pepper and cut into strips. Chop the ginger root. Place everything in an oven proof dish and add oil. Add salt and pepper and mix. Roast the vegetables in the oven for 25 to 30 minutes. Cut the bread into cubes and fry the cubes in three tablespoons of oil. Put the roasted vegetables in a large sauce pan. Add the coconut milk and the warm stock. Boil and blend the soup. Add the lime juice and season with salt and pepper to taste. Fry the Chicken Chunks in 2 tablespoons of oil until golden brown. Sprinkle with the curry powder and heat through. Divide the soup over four plates. Add the Chicken Chunks, the coriander leaves, the coconut and the croutons!