CURRY CHICKEN RICE SOUP
4 small chicken beasts, skinned and deboned
2 medium carrots, peeled and sliced into rounds
2 bay leaves
1 large onion, finely diced
1 tablespoon butter
1 teaspoon sugar
1 ½ teaspoon curry powder
½ teaspoon tumeric
1 tablespoon (large and heaped high) coconut cream
2 x 3 cups chicken broth
⅓ cup Jasmine rice
finely chopped mint leaves and few sprigs of fennel leave, for garnish
lemon wedges
Add the chicken, carrots, bay leaves and 3 cups of chicken broth to a pot and bring to boil. Cook for about 25 minutes, remove chicken and shred, place back into broth.
Fry the onion and sugar till soft in the butter, add the curry and tumeric powder and fry for another minute, add the rice and the last 3 cups of chicken broth. Cook until the rice falls apart, on medium for about 20 minutes.
Remove rice from heat, blend until smooth with an immersion blender or just pour in to a regular blender, blend till smooth and return to pot.
Gently add chicken and broth to rice mixture and stir through with coconut cream.
Garnish with the herbs, squeeze some lemon juice over and enjoy.
Recipe posted by Annalize Hattingh
Photo: Annalize Hattingh
