Mango 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, 1 ½ chopped, ½ un-chopped
3 carrots, cut in small chunks
⅓ chunk of celery root, dirt part cut away
1 leek, washed cut in half and chopped
6 cloves of garlic, chopped
2-3 inch fresh ginger root, grated
4 stalks lemon grass, white part only, sliced open with a knife
2 bay leaves
2 inch cinnamon stick
1 small piece of star anise
½ tsp nutmeg
1 tbs chili flakes
8 cloves (stick them into ½ 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 big (or 3 small) ripe mangos, chopped in small chunks
1 lemon (optional)
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, nutmeg, 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 2 to 3 hours, covered, until the chicken is done – the idea is not to boil the chicken so as to keep the enzymes healthy. After 1 ½ or 2 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.
Remove the ½ onion with the cloves, cinnamon stick, bay leaves and lemon grass.
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).
Add the coconut cream, mango to the broth.
Add the shredded chicken to the broth, and allow it to get hot without boiling.
Before serving add the fresh lemon juice. Or add the lemon juice to taste in soup bowls.
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