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Curry Chicken Soup

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Delicious curry chicken soup with Shiitake Mushrooms

Ingredients

Scale
  • 2 tbsp. butter or ghee
  • 1 onion, finely chopped
  • 3 celery stalks with leave , chopped
  • 6 cup Bone broth
  • 3 garlic glove, finely chopped
  • 6 shitake mushrooms, chopped
  • 1 red pepper, chopped
  • 1 cup of roasted chicken, chopped
  • 6 kombu square, soaked & washed, chopped
  • 2 baby bock choy, chopped
  • 2 medium size turnips , cooked or roasted and chopped (optional)
  • 1.5 tsp. sea salt
  • 1/2 tsp black pepper
  • 1 tsp curry powder
  • 1/2 cup coconut milk
  • 1/2 cup fresh coriander, chopped

Instructions

  1. In a medium size pot melt butter and sautéed the onion, garlic and celery until onion are transparent.
  2. Add broth, mushroom, red pepper, chicken, kombu, salt and pepper and curry powder and mix well to ensure the curry powder doesn’t lump. Bring to a boil and boil for 7 minutes.
  3. Add bock choy and turnip and bring to a boil. Boil for 5 minutes.
  4. Add coconut milk and bring back to a boil and remove immediately from the heat.
  5. Add the coriander and serve.
  6. Enjoy

Find it online: https://www.stephaniedodier.com/curry-chicken-soup-recipe/

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