Curried Chicken Coconut Soup
A very warming soup for wintertime
Will definitely help cure just about whatever ails you
* About 3 lbs organic chicken w/ bones * 2 cans coconut milk
* 1 bunch chopped green onion * 1 -3 Tbs curry paste
* 2 –3 stalks lemongrass (if available) * 2 – 3 Tbs mined ginger
* 1 bunch chopped spinach * juice of 1 lime
* 1 bunch chopped cilantro * pinches of sea salt
Cut edible parts of lemon grass into small pieces and set aside to add later, saving stalks. Boil, then simmer chicken in one quart water for 40 minutes until done, skimming the top as you go. Take chicken out of broth and allow to cool. Then separate the meat. Place bones back in broth with lemongrass stalks and simmmer on lowest setting for another hour or up to twelve hours. Meanwhile, wash and prepare veggies and ginger (cuttings thrown in with broth), and cut chicken meat into small pieces. Let broth cool a bit, then strain out bones and lemongrass stalks into empty pot. Place remaining ingredients together with strained broth except for the lime and cilantro, which are added just before serving. Simmer on low for at least twenty minutes, longer is fine. Curry paste can be mixed in small bowl of broth separately before being added, to ensure smoothness. It can be quite hot, so add to taste.
* Is excellent served with basmati rice or rice noodles .
* The longer the bones are simmered, the richer the broth. Canned chicken broth and boneless chicken can be substituted for boiling processes (yet soup will lack fullness of both taste and nutrient richness). Making hardy stock is a lost art, see book Nourishing Traditions or www.westonaprice.org/foodfeatures/broth.html for more detail).
* About 3 lbs organic chicken w/ bones * 2 cans coconut milk
* 1 bunch chopped green onion * 1 -3 Tbs curry paste
* 2 –3 stalks lemongrass (if available) * 2 – 3 Tbs mined ginger
* 1 bunch chopped spinach * juice of 1 lime
* 1 bunch chopped cilantro * pinches of sea salt
Cut edible parts of lemon grass into small pieces and set aside to add later, saving stalks. Boil, then simmer chicken in one quart water for 40 minutes until done, skimming the top as you go. Take chicken out of broth and allow to cool. Then separate the meat. Place bones back in broth with lemongrass stalks and simmmer on lowest setting for another hour or up to twelve hours. Meanwhile, wash and prepare veggies and ginger (cuttings thrown in with broth), and cut chicken meat into small pieces. Let broth cool a bit, then strain out bones and lemongrass stalks into empty pot. Place remaining ingredients together with strained broth except for the lime and cilantro, which are added just before serving. Simmer on low for at least twenty minutes, longer is fine. Curry paste can be mixed in small bowl of broth separately before being added, to ensure smoothness. It can be quite hot, so add to taste.
* Is excellent served with basmati rice or rice noodles .
* The longer the bones are simmered, the richer the broth. Canned chicken broth and boneless chicken can be substituted for boiling processes (yet soup will lack fullness of both taste and nutrient richness). Making hardy stock is a lost art, see book Nourishing Traditions or www.westonaprice.org/foodfeatures/broth.html for more detail).
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