Curried chicken coconut soup

This curried chicken coconut soup is so quick and easy to make once you have your chicken broth made and you have some curry paste to hand. It’s worth making a large batch of chicken bone broth and then freezing it for later uses. This soup recipe just needs one litre of broth. You can of course use store bought chicken stock for this recipe and that would make it even easier.

Ingredients for the broth.

chicken carcasses raw or cooked. Here I have 3 raw and one cooked, I always save my bones from roasting any meat.

2 small onions or 1 large.

1 carrot.

1 lemon.

bunch of parsley.

1 teaspoon of pepper corns.

Chop the onions in half, no need to peel, quarter the lemon and add everything to a large saucepan and cover with water. Bring to a gentle simmer, I like to skim any scum that may rise to the surface during the first half hour or so of cooking. Cover and simmer very gently for 3-4 hours.

Strain the broth through a sieve, I like to pull out any good bits of chicken meat and save those to add in later but it’s not necessary as most of the flavour has already gone into the broth. The broth then needs to get cold in the refrigerator so that the fat sets on the top and can be scooped off. Chicken fat never gets really firm like beef fat so you will need to carefully scrap as much off as you can and discard it. Put the broth into 1 litre containers and freeze all but 1 litre. Ingredients for the soup.

1 litre of chicken broth.

1 can of coconut cream.

1 small bunch of coriander.

3 heaped tablespoons of curry paste, either homemade or store bought. Follow the link for my recipe.

a bunch of greens, here I am using rainbow chard.

salt and pepper.

Simply put the broth, the coconut cream and the curry paste into a saucepan and bring to a simmer. You may need to use an immersion blender to fully blend everything or a hand whisk will work too.