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Mango Chicken Soup

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Delicate in flavor, with a light sweetness flowing through a subtle oriental hint with ripe mangos well balanced with a touch of Thai lemon grass, coconut milk and curry. Rich in healthy enzymes, protein and an abundance of enjoyment blended with smiles all around – all in all a 5-star and wonderfully healthy chicken soup.

Ingredients

1 free-range, organic chicken (or a stewing hen)

Water: as much as it takes to cover the chicken, but not more

2 white onions, cut in quarter

2 carrots, unpeeled cut in big chunks

⅓ chunk of celery root, dirt part cut away

½ leek, washed and cut in half

6 cloves of garlic

2 inch fresh ginger root, cut in pieces

4 stalks lemon grass, white part only, sliced open with a knife

2 bay leaves

1 inch cinnamon stick

1 small piece of star anise

1 tbs chili flakes

8 cloves (stick them into onion so they don't get lost)

3 tsp coarse sea salt

¼ peel from a non-toxic lemon (organic)

1 can coconut cream

1 tsp curry powder

1 big (or 3 small) ripe mangos, cut in small chunks

Directions

Wash the chicken and place it with all vegetables and spices in a large stockpot. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the garlic, cloves, bay leaves, cinnamon, ginger, lemon peal and chilly flakes, and allow it to cook slowly, but not boil. So the whole process is at a simmer. Keep the flame super-low, cover with a tight lid and let it stew for 4 to 5 hours, covered, until the chicken is done – the idea is not to boil the chicken so as to keep the enzymes healthy. After 2 or 3 hours open the lid and skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while stewing slowly.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat.

Strain the stock through a colander into another pot to remove the vegetables, cinnamon stick and cloves. Remove 1 quart broth (cool it down in a jar in the sink with ice water to cool down, then cover and refrigerate for up to one week).

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/thai-coconut-chicken-soup-recipe.html

About 10 minutes before serving add the coconut cream, curry, mango and the shredded chicken to the broth, and allow it to get hot without boiling.

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