Chicken Soup

Warming Chicken Soup - Great for Winter!


2 tbsp Coconut or Olive Oil

400 g Chicken chopped

3 Celery (stalks)

6 Button mushrooms

3 clv garlic

1 onion

1 red capsicum

1 tbsp Fresh Ginger grated

2 tbsp Coconut sugar or Honey or Date puree

3 c chicken stock

1 c Coconut cream

1 tbsp Red curry paste

2 tbsp Soy sauce or Tamari

1⁄4 c Fresh Herbs garnish


Chop the vegetables, including the garlic. Heat 1 tbsp of the oil in a large pot and brown the chicken, set aside. Then add the remaining oil and cook the vegetables, garlic and ginger for 3 minutes or so. Add the curry paste and cook for another minute, then add the chicken, stock, soy sauce or tamari, and sweetener of choice. Bring to the boil and simmer gently until the chicken is cooked through  and the vegetables are tender (about 5 minutes). Add the coconut cream and allow to heat through. Sprinkle with the chopped fresh herbs to serve, coriander works well, or you could garnish with finely sliced fresh chilli and spring onions.  Serves 4.