Rebuild Me Chicken Curry Soup

Ingredients: 

• 1 whole chicken 
• 3-4 litres of filtered water - this will depend on your slow cooker or pot as to how much you can fit. The soup recipe itself requires 2 litres, the rest is for your fridge/freezer.
• 2-3 tsps ground ginger or a large knob of fresh, peeled and finely diced
• 4 cloves of garlic, finely diced
• 2 tsps turmeric powder
• 4-5 kafir lime leaves, crushed in your hands
• 1 handful coriander stems, chopped
• 3 spring onions, finely sliced
• 2 celery stalks, finely sliced
• Juice of one lime, and more to serve
• 2 tbsp curry paste of choice (or an additional tablespoon for a more spicy dish). We use either green or red curry paste and ensure the paste does not contain any sugar, vegetable oils, flavours or flavour enhances. It should be the herbs and spices only. Here I used Church Farm curry paste.
• 1 1/2 cups coconut cream
• 1 zucchini, sliced
• 1 carrot, peeled and sliced
• Salt to taste (be generous!!), and add more to serve to taste
• 1-2 tbsp olive oil, coconut oil or ghee for cooking
• To serve: 1 handful of coriander leaves, optional sliced chilli, additional spring onion, additional lime

Method: 

1. Add the chicken and water to a slow cooker or large pot, and allow to simmer on low for 5-8 hours, or until the chicken can easily be pulled apart and off the bone. Once complete, strain the liquid through a strainer and allow the liquid to drain into another large pot. 

2. Once the time is up, in a seperate pot, turn to medium heat. Add in the ghee or coconut oil, followed by the celery. Sauté the celery and spring onion until slightly softened, and then add in the ginger and garlic and continue to sauté just for a minute or two.

3. Add in the curry paste, and continue to sauté for a minute or so, ensuring it doesn't burn.

4. Remove from the heat, and add 1 litre of liquid/broth, and reserve the rest of the liquid/broth for storing in your fridge/freezer. It is removed from the heat so the broth doesn’t evaporate from the heat.

5. Add in the all of the remaining ingredients except for the cooked chicken.

6. Allow to simmer on low to medium until the vegetables have 'almost' softened. Add in the meat from the chicken, stir through to combine and taste the soup, and continue to cook for another minimum of 10-15 minutes for the flavours to infuse.

7. Once complete, taste! You may want to add more salt, or lime juice to taste. If it is too spicy, add a little more coconut cream to taste. The spice will depend on your curry paste. 

8. When serving, garnish with the coriander leaves, additional lime, fresh spring onion, salt and optional chilli to taste. You also can serve with rice or noodles, which is heaven! Enjoy!