Coconut Chicken Curry Soup
From Paleo Dish. 45 min (with chicken already roasted). 14 ingredients
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
Directions
- Pull the meat from the roasted chicken and shred it, saving the pan juices.
- Heat a couple of tablespoons of coconut or olive oil in a large soup pot over medium heat and cook the onions, celery and carrots until softened, about 6 minutes.
- Stir in the curry paste, turmeric, cumin and sambal oelek and cook for 1 minute until fragrant.
- Add the sweet potatoes, diced tomatoes, chicken stock and the saved pan juices, bring to a boil, then simmer until the sweet potatoes are tender, 15 to 20 minutes.
- Stir in the shredded chicken and coconut milk and heat through without boiling hard, about 5 minutes.
- Add the lime juice and zest, a splash of hoisin if you like, and season with salt and pepper.
- Ladle into bowls and garnish with fresh coriander.
From Paleo Dish