Recipe: Chicken, Pineapple & Coconut Soup

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(8 to 10 serves, stores in the fridge for up to 6 days or in the freezer for 3 months)

1 whole Chicken (size 12-14)
2 ½ Ltrs water
4 Bay leaves
6 Peppercorns
4 Cardamon pods
2 Star Anise
1 Onion (peeled and chopped roughly)
1 Lge Carrot (chopped roughly)
1 Stk Celery
1 Stk Lemongrass
50 gm Ginger
4 cloves Garlic
1 Onion (finely chopped)
1 Tbl Coconut oil
500ml Coconut cream or milk
1 bunch of Asian Vegetable like Pak choy (washed and chopped)
400 gm fresh pineapple pieces (or 50 gm per person)
Salt and pepper to taste
Spring onion or fresh coriander (for garnish)

  1. In a large pot, place chicken, water, bay leaves, peppercorns, cardamom pods, Star Anise, roughly chopped onion, carrot, celery and top half of lemon grass stalk (reserve white part for later). Bring to the boil and simmer for 1 ½ hours.
  2. Remove chicken and set aside to cool. Strain the rest of the stock through a sieve and set aside.
  3. When chicken has cooled, pull apart and pick meat off the bones in shreds.
  4. Grate ginger, garlic and lemon grass, preferably with a micro-plane and saute with additional finely chopped onion in the coconut oil.
  5. Add chicken stock and coconut milk and heat slowly. Do not bring to the boil as coconut milk may split or curdle. Adjust seasoning as necessary.
  6. In serving bowls, place chicken shreds, pineapple and pak choy and ladle hot broth over ingredients.
  7. Garnish with fresh herbs and serve immediately.

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Recipe: Thai Green Chicken Curry

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Serves 4-6

1 kg Chicken thigh (Diced into bite size pieces)
1 Tbl ground coriander
1 Tbl ground cumin
1 Tbl Tumeric
1 Stalk lemon grass
1 small red onion
½ tsp ground white pepper
1 clove garlic
1 red chilli( more if you like it hot)
1 tsp ginger
1 tsp coconut oil
2 tbl fish sauce
2 kaffir lime leaves
½ tsp shrimp paste
a few sprigs of basil
1 cup coconut milk
¾ cup water

Toast ground cumin and coriander in a small dry frying pan until fragrant over a low heat.

Roughly chop onion, garlic, ginger, chilli, basil and lemongrass (white part only) Add to the bowl of a food processor along with the ground cumin and coriander, white pepper, shrimp paste and fish sauce and blend for several minutes until the mixture forms a thick, smooth paste.

In a large saucepan over a medium heat, add the coconut oil and brown the chicken thigh, add the curry paste and continue cooking over a moderate heat, stirring frequently until fragrant. Add the coconut milk, kaffir lime leaves and water. Simmer for 20 minutes or until thickened slightly and chicken is cooked through. Season to taste and serve with cauliflower rice, Paleo flatbread or seasonal green vegetables.

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