Coconut Chicken Curry Soup
Ingredients:
1 tbsp coconut oil
1 chopped red onion
2 cloves of chopped garlic
4 cm peeled and minced ginger
1 tbsp ground turmeric
1 tbsp curry powder
900g cubed sweet potato
80ml creamy coconut milk
4 full cilantro leaves with stem
900g cooked shredded chicken
1 carrot sliced into rounds
90g sliced mushrooms
Fresh coriander and lime to taste
Method
In a saucepan, heat coconut oil and add onion, garlic and ginger.
Once onions are translucent, add turmeric and curry powder and stir for 1 minute.
Add bone broth, once boiling, add sweet potato
Optional: You can remove the sweet potato once it is soft and blend until smooth then return to the broth or steam in a pan separately before blending. The blended sweet potato gives the soup a heartwarming creamy texture without using any flour or cornstarch.
Turn the heat down as low as possible and add coconut milk
Add carrots and other veggies you like or have available (peppers, mushrooms, broccoli) adding salt and pepper to taste. Simmer until veggies are cooked.
Once the coconut milk has been added, you do not want the soup to boil as this will curdle the milk.
Add cooked and shredded chicken.
Top with fresh coriander and lime.
This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce). Read more about our Food Principals.