Ingredients

• 1 whole large chicken broken down (or 3 litres chicken stock and 2 chicken breasts)
• 10 cloves garlic, approx. 1 whole bulb
• 1 brown onion
• 3 tablespoon finely grated ginger
• 2 tablespoon fresh grated turmeric
• 1 Bunch organic Kale (6oz -170g) Leaves only
• 1 Bunch fresh Coriander
• 2 x cans of organic coconut cream (400g – 14oz)
• Salt and pepper
• 3 tbsp extra virgin olive oil (first press)

Steps

• Step 1

  Break down the chicken into four pieces.  Keep the breasts without the skin and use the legs for another meal.  Using a cleaver or a large knife, hack into the carcass several times and place in a pot covered with 3 (quarts) litres of water and one large bay leaf.  Bring to a simmer and cook for 30 minutes.

• Step 2

  Slice the chicken breasts very thinly and set aside.

• Step 3

  Peel and chop the onion finely and add to a large soup pot with olive oil on medium heat and sweat gently.  Once the onion has softened, add half the garlic (5-6 cloves) finely sliced, continue to sweat.  Add the grated ginger and turmeric.  Roughly chop the kale leaves (no stems) and add to the pot.  Keep sweating until kale has wilted.

• Step 4

  Strain the chicken stock once ready, add to the soup mix.  Season with salt and a generous amount of freshly cracked black pepper.  Mix well and leave to simmer 20 minutes.

• Step 5

  Add the coconut milk, and the chicken slices.  Mix well and simmer very gently another 10 minutes.

• Step 6

  Add the chopped coriander and the remaining garlic, preferably minced.  Mix well, adjust seasoning if required and serve.

Little Tips

You should have approx 17oz - 500g of chicken breast meat.