Ingredients
6 cups Organic chicken stock
3 cups Full fat coconut milk
2 cups Organic chicken, cooked and diced
1 piece Shallot, minced
2 cups Mushrooms, sliced thin
2 pieces Whole carrots, shredded
2 pieces Medium sized gold potatoes, diced
3 pieces Lemon grass stalks
1 piece 1" ginger, sliced in four pieces
2 tablespoons Raw honey or coconut palm sugar
2 tablespoons Olive oil
4 tablespoons Yellow curry powder
1 splash Salt
1/4 cup Cilantro, minced
4 pieces Lime wedges
Preparation
In a large pot, saute shallots til soft then add mushrooms amd saute a few minutes more.
Now add in broth, coconut milk, ginger and lemongrass (tough, outer edges removed, cut into 1" pieces, then slightly smash each piece), potatoes, carrots, honey, and curry powder and bring to a boil,
Reduce heat to low, cover pot amd allow broth to simmer for 30 to 60 minutes. The longer the better. Adjust how hot you want it to taste by adding sambal Oulette.
Remove ginger pieces- also lemon grass pieces.
Top with cilantro and serve with lime wedges
Add cubed chicken after it has simmered.
