Coconut, Lentil & Veg Soup with Turmeric & Ginger Chicken Stock
This recipe is made in two parts, first you must prepare the chicken stock and lentils, and then the second step is the soup. It might seem a lengthy process, however when you complete it once through, the next time becomes easier. Also, there will be some stock to freeze for another soup later. J
Turmeric & Ginger Chicken Stock
1 whole chicken – small
1 small onion finely chopped
2 cloves garlic finely chopped
2 bay leaves
3 inches of fresh ginger, thinly sliced
1 tbsp of quality ground turmeric
Pinch of salt & pepper
250gm dried lentils – you can use lentils or other legumes of your choice, I used dried, green lentils.
Boil 2 litres of water in your water jug.
Using a large pot, add a few tablespoons of vegetable oil and heat, add the onions, garlic, bay leaves and ginger, and fry gently for a few minutes allowing the garlic and onions to brown slightly. Add salt and pepper and turmeric, and cook just enough for the spice to release flavour, and then add the whole chicken. Fry the chicken on one side until the skins is cooked to a nice brown, yellow color and then turn over and cook the other side. Add 2 litres of boiling water from the jug, and refill the jug to boil a further 2 litres to add to your stock. Once your 4 litres of boiling water are in the pot, bring to a boil and turn down to medium heat, allowing the stock to simmer. Skim any bits that rise to the top and remove from the stock.
Your stock is ready after about 60 minutes, when the chicken is tender and the meat falls easily off the bone. Place the whole chicken on a plate to cool, and drain the stock through a sieve and set the strained stock aside.
While the chicken is cooling down, boil your lentils according to the packet instructions. My lentils took 30 minutes to cook and soften. When the lentils are ready, strain and place into another bowl and set aside with your chicken and stock.
Lastly, remove the meat from the bone and shred to your desire, I shredded some finely, and I also left slightly bigger chunks of meat to give the soup volume and texture.
Coconut, Lentil & Veg Soup
1 onion finely diced
2 cloves garlic finely chopped
1 carrot diced
2 potatoes diced
1 small zucchini diced
¼ small cabbage finely shredded
1 can of whole peeled tomatoes (I pureed mine in a blender)
Salt & Pepper to taste
200gm coconut milk (using fresh is perfect, otherwise try to source a can that does not have any preservatives)
Cooked lentils (from part 1)
Shredded chicken (from part 1)
2 litres stock (from part 1)
2 tbsp raw sugar
2-3 tbsp Apple Cider Vinegar
Heat up 4 tablespoons of oil and one tablespoon of butter in a large pot. Add the onions, garlic and carrot and cook until the carrot has softened. Add the potatoes and stir for 2 minutes, add the zucchini and cabbage and cook until the cabbage starts to wilt. Season the ingredients with salt and pepper and if you want a spicy soup, you could add chilli powder or flakes at this time. Cook for a minute or two, add the lentils, chicken and pureed tomatoes. Heat the mixture through.
Add your stock, the quantity depends on how thick or thin you want your soup. Once you have added your stock, bring the soup to a gentle boil and turn down to a simmer. Simmer for 30 minutes. After your simmer, add the sugar and taste the soup and add any salt and pepper if desired. Add the apple cider vinegar and cook through for a further 5 minutes.
Stir through the coconut milk for a further 2 minutes and serve while steaming hot.
Add anything you like as your side order, crunchy garlic croutons, pita bread, buttery toast fingers, or as I have done with cheese quesadillas.