coconut curry chicken soup
Recipe Type: appetizer, main
Yield: many
 
Ingredients
  • whole chicken – roasted and shredded (keep the juices for broth/flavour)
  • additional container of organic chicken stock (minimal added ingredients)
  • coconut/olive oil (for cooking veggies)
  • celery, onions, carrots and sweet potatoes - all chopped (divide ratio as you wish)
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 lime -squeezed, plus some zest
  • 1 tsp Sambal Oelek (chili paste)
  • 3 tsp curry paste
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • splash of hoisin sauce - *ISH (optional)
  • sea salt and fresh ground pepper
  • garnish with fresh coriander
Instructions
  1. in a roasting pan cook whole chicken and keep the juices for broth (you may want to use a food thermometer for accurate cooking time, depending on size of chicken)
  2. when finished, remove all chicken, shred and re-add it to the leftover juices
  3. in a separate pan cook/saute - celery, onions, carrots and sweet potatoes (in coconut of olive oil)
  4. cook and 'sweat' the vegetables on low heat
  5. when cooked, add them back in with the chicken stock
  6. next, add in additional container of store-bought chicken stock to the pot
  7. open can of diced tomatoes and coconut milk and add in as well
  8. squeeze in the fresh juice of the lime, along with some zest
  9. spoon in chili and curry paste and stir thoroughly
  10. add in a splash or two of hoisin sauce (optional)
  11. finally, measure and add all dry spices
  12. cook on low heat and let simmer (the longer the better)
  13. if soup is too thick, feel free to add in some more stock or water to the pot, if needed
  14. divide into bowls
  15. garnish with fresh coriander
  16. enjoy!
Recipe by PALEOdISH at https://paleodish.com/mains/coconut-chicken-curry-soup/