Method

1. Heat the oil in a saucepan and fry the chicken breast for 3-4 minutes until the meat has turned white throughout.
2. Add the onion and garlic to the pan and sauté for a further 1-2 minutes.
3. Add the broccoli stem to the pan and pour in the stock. Bring to the boil and reduce the heat.
4. Pour in the coconut cream and stir to combine. Simmer gently for 5-6 minutes.
5. Add the blanched broccoli florets to the pan and heat for a further 2-3 minutes.
6. Remove the pan from the heat and ladle into soup bowls.
7. Serve at once.