Easy Chicken Curry Soup

This warming Chicken Curry Soup is made with fresh vegetables, a creamy curry stock and tender pieces of pulled chicken. In only 4 steps, dinner is cooked and ready to enjoy!



Curry in any way, shape or form is one of my favourite meals due to the warming flavours and enchanting aromas. During the winter months, we absolutely love soup and this recipe has been on rotation ever since I created it. It is very simple to make, nourishing for the body and delicious to eat.


Suggestions:
  • Make it Vegetarian by adding Vegetable stock to the pot and chickpeas or white beans instead of the chicken.

  • Serve it with thick pita bread or naan bread for dipping.

  • Add a few diced potatoes for a creamier texture.







Easy Chicken Curry Soup

Serves 6

Prep: 15 minutes

Cooking 1 hour 20 minutes


INGREDIENTS

1.6 kg Whole Chicken

8 garlic cloves, finely sliced

2 large onions, finely diced

1 lemongrass stalk, peeled and thinly sliced

1 ginger, 2x2cm, grated

2 fennel bulbs, finely diced

3 carrots, finely diced

150g kale leaves, finely chopped

420g corn kernels, drained and rinsed

8 curry leaves

1 tsp black pepper

2 tsp sea salt

4 tablespoons soy sauce

2 tablespoons coconut oil

400ml can of coconut cream

Juice of 1 lime

To serve: coriander and chilli


Note: Not all chickens are the same. I only used antibiotic-free range or organic chickens. This recipe was made using The Bare Bird chicken.


INSTRUCTIONS

1. Add to a large, deep pot the onions, lemongrass, garlic, ginger, fennel, carrots, corn, and coconut oil and sauté over medium heat for 4 minutes.


2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce, and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with a lid. Simmer for 1 hour. Once cooked, remove the chicken and set it aside.


3. Remove the lid and over high heat, continue to boil for 10 minutes to reduce the broth. Then add the kale leaves, lime juice, and coconut cream. Cook for a further 5 minutes.


4. In the meantime, pull the meat off the whole chicken and add it to the broth.


5. Turn off the heat and serve hot. Garnish with finely chopped coriander leaves and chilli slices.




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