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
- 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)
- when finished, remove all chicken, shred and re-add it to the leftover juices
- in a separate pan cook/saute – celery, onions, carrots and sweet potatoes (in coconut of olive oil)
- cook and ‘sweat’ the vegetables on low heat
- when cooked, add them back in with the chicken stock
- next, add in additional container of store-bought chicken stock to the pot
- open can of diced tomatoes and coconut milk and add in as well
- squeeze in the fresh juice of the lime, along with some zest
- spoon in chili and curry paste and stir thoroughly
- add in a splash or two of hoisin sauce (optional)
- finally, measure and add all dry spices
- cook on low heat and let simmer (the longer the better)
- if soup is too thick, feel free to add in some more stock or water to the pot, if needed
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