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Chicken Curry Soup-3

Chicken Curry Soup

By @CreateCookShare

6 serves

6 serves

15 mins

15 mins

80 mins

80 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken Front
The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken Front


  • 1.6 kg The Bare Bird Whole Chicken
  • 8 garlic cloves, finely sliced
  • 2 large onions, finely diced
  • 1 lemongrass stalks, peeled and thinly sliced
  • 1 ginger, 2x2cm, grated
  • 2 fennel bulbs, finely diced
  • 3 carrots, finely diced
  • 150g kale leaves, finely chopped
  • 420g corn kernels, drained and rinsed
  • 8 curry leaves
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 3 tbsp soy sauce
  • 2 tbsp coconut oil
  • 400ml coconut cream
  • Juice of 1 lime
  • Coriander and chilli to serve


  1. Using a large, deep pot add the onions, lemongrass, garlic, ginger, fennel, carrots, corn and coconut oil and sauté over a medium heat for 4 minutes.
  2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with lid.
  3. Simmer for 1 hour. Once cooked, remove the chicken and set aside.
  4. Remove lid from pot and continue to boil over a high heat for 10 minutes to reduce broth.
  5. Then add the kale leaves, lime juice and coconut cream. Cook for a further 5 minutes.
  6. While cooking, pull the meat off the whole chicken and add it to the broth. Turn off heat and serve hot.
  7. Garnish with finely chopped coriander leaves and chilli slices.

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