Golden Curry Chicken Soup – A Warm, Comforting Favourite

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for health and cost.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami without fish allergens.

Place the whole chicken in a pot, add 1 teaspoon of salt, and pour in 6 cups of water.

Bring to a boil, cover with a lid, and let simmer for 60 to 70 minutes.

Remove the chicken and set aside, pouring the stock into a jug.

Chop 3 medium carrots, 2 celery stalks (including leaves), and 2 large onions into wedges.

In a big pot, coat the bottom with a little oil and add a knob of butter.

When the butter starts sizzling, add the chopped vegetables and cook over medium heat for about 10 minutes, stirring often.

Add 4 teaspoons of curry powder, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg; stir for a minute to let the spices bloom.

Pour in 5 cups of chicken stock and add 2 large bay leaves; bring to a boil, then reduce heat and let simmer for 10 minutes.

Peel and chop 2 or 3 Granny Smith apples and add them to the pot along with 1/2 cup of white rice.

Bring the soup back to a boil, cover, and simmer for another 15 minutes.

Pull apart the chicken into large pieces, discarding the skin and bones.

Add the shredded chicken back to the pot and stir gently to warm through.

Remove from heat and stir in cream or coconut cream, starting with 1/2 cup and adding more to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens