Ingredients
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SET - A ------- (Main Ingredients)
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1 whole piece Chicken (cut into small pieces)
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3 liter Water for stock
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SET - B ------- (Other Ingredients)
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10 cloves Garlic (approx.whole bulb)
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1 piece Onion (brown)
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3 TBSP GingerFinely Grated
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2 TBSP Turmeric (fresh)Grated
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170 g Organic KaleLeaves only
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1 bunch Coriander (fresh)
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400 g Coconut Cream
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To Taste Salt
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To Taste Pepper
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3 TBSP Extra Virgin Olive Oil
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SET - C ------- (For Garnishing)
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RECIPE VIDEO REFERENCE
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Recipe Video - 1
Directions
Steps
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1
Done
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Prepare the chicken stockBreak down the chicken into four pieces, keeping the skinless breasts and setting aside the legs for another meal. Using a cleaver or a large knife, hack into the chicken carcass several times. Place the chicken carcass in a pot, add one large bay leaf, and cover with 3 quarts (liters) of water. Bring to a simmer and cook for 30 minutes. |
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2
Done
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Slice chicken breastsThinly slice the chicken breasts and set them aside. |
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3
Done
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Saute onions and aromaticsPeel and finely chop the onion. In a large soup pot, heat olive oil over medium heat and gently sweat the chopped onion. Once the onion has softened, add half of the finely sliced garlic (5-6 cloves) and continue to sweat. Then, add grated ginger and turmeric. Roughly chop the kale leaves (excluding stems) and add them to the pot. Continue sweating until the kale has wilted. |
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4
Done
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Strain chicken stockStrain the chicken stock once it's ready and add it to the soup mixture. Season with salt and freshly cracked black pepper to taste. Mix well and leave to simmer for 20 minutes. |
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5
Done
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Add coconut milk and chickenAdd the coconut milk and the sliced chicken to the soup. Mix well and simmer gently for an additional 10 minutes. |
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6
Done
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Add coriander and garlicStir in the chopped coriander and the remaining garlic, preferably minced. Mix well, adjust seasoning if required, and serve your delicious chicken and kale soup. |
