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Coconut Chicken and Veg Soup

Petra
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 8

Ingredients
  

  • 3 parsnip
  • 2 large carrots.
  • 1 large zucchini.
  • 6 free range chicken drumsticks.
  • 2 Tbsp olive oil.
  • 4-6 cups broth. * see notes.
  • 1 tsp salt.
  • 1/2 tsp black pepper.
  • 1 tsp turmeric.
  • 2 tsp oregano.
  • 1 tsp chilli flakes.
  • 2 tsp finely chopped rosemary.
  • 1 tsp curry powder.
  • 3 cloves of garlic finely chopped or grated.
  • 1 ” piece of ginger (grateor 1/2 tsp powdered.
  • 2 tsp fish sauce.
  • 1 400 ml can of full cream coconut milk I love the TCC brand
  • 50 g vermicelli small packet

Instructions
 

  • Start by making your broth, if using store bought, move onto next step.
  • Using a mandolin, finely julienne your vegetables (matchstick size).
  • Grate your garlic and ginger.
  • Heat your olive oil in a large pot, add your ginger, garlic and spices. Stir until fragrant and lightly brown. Add your vegetables and stir through until softened. About 5 mins.
  • Pour in your broth and fish sauce, if you are using store bought broth, place your chicken on top and cover with a lid (making sure your chicken is covered at least 1/2 way with water). Simmer for 20 mins.
  • Remove your chicken onto a plate, let it cool so that you can strip off the meat, once the meat is ready, place it back into the pot. If you’ve cooked your own broth your meat can be added in now.
  • Pour in the coconut milk and add the vermicelli noodles.
  • Turn the heat off and cover the pot, letting the noodles cook. This will take about 5 mins. It will also warm up the chicken. Taste, season a little more if needed.
  • Serve with some crusty bread for a hearty winter fare.