Comforting, warming, and packed with nourishing ingredients, this chicken curry soup is like a hug in a bowl. Fragrant with spice, deeply savoury and satisfyingly rich, it’s one of those recipes you’ll find yourself returning to all year round – though it feels particularly welcome when you’re run down, recovering from illness, or navigating pregnancy and postpartum.

Qualified nutritionist Sheridan Austin – of Foraged For You (@foragedforyou_) – has created a curry soup that delivers on comfort without leaving nourishment as an afterthought. Rich in minerals, naturally anti-inflammatory and layered with flavour, it brings together the restorative qualities of a slow, warming meal with the aromatic spices of a classic curry.

It’s the kind of dish that feels as though it’s doing you good from the very first spoonful: warming, generous and deeply comforting. Make a pot when you’re in need of something restorative, or simply when the weather calls for dinner best eaten curled up on the couch.

Ingredients

• 1 whole chicken
• 3–4 litres filtered water (the amount will depend on the size of your pot or slow cooker. You'll use around two litres for the soup and can freeze or refrigerate the remaining broth for future meals)
• 2–3 teaspoons ground ginger, or one large knob fresh ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons ground turmeric
• 4–5 kaffir lime leaves, gently crushed
• 1 handful coriander stems, roughly chopped
• 3 spring onions, finely sliced
• 2 celery stalks, finely sliced
• Juice of one lime, plus extra wedges for serving
• 2 tablespoons good-quality curry paste of your choice (add an extra tablespoon if you enjoy more heat). We love using green or red curry paste made with real herbs and spices and no added sugar, vegetable oils, flavours, or flavour
• enhancers. Church Farm curry paste is one of our favourites.
• 1½ cups coconut cream
• 1 zucchini, sliced
• 1 carrot, peeled and sliced
• Sea salt, to taste (don't be shy!)
• 1–2 tablespoons olive oil, coconut oil, or ghee

To serve: fresh coriander leaves, sliced spring onion, lime wedges, and optional fresh chilli

Instructions

1. Place the whole chicken into a slow cooker or large stockpot and cover with the filtered water.
2. Cook gently on low for 5–8 hours, or until the meat is falling away from the bones with ease.
3. Carefully strain the cooking liquid into a separate large saucepan, reserving the broth. Remove the chicken from the bones and set the meat aside, discarding the skin and bones.
4. In another large pot, heat the olive oil, coconut oil, or ghee over medium heat.
5. Add the celery and spring onion and cook for a few minutes until they begin to soften. Stir through the ginger and garlic and cook for another minute until fragrant.
6. Add the curry paste and cook for 1 minute, stirring constantly to release the flavours without letting it catch on the bottom of the pan.
7. Remove the pot from the heat before pouring in 2 litres of the reserved chicken broth. Save any remaining broth for another meal by storing it in the fridge or freezer.
8. Stir in the turmeric, kaffir lime leaves, coriander stems, coconut cream, zucchini, carrot, and lime juice. Season generously with salt.
9. Simmer gently over low to medium heat until the vegetables are almost tender. Return the shredded chicken to the pot, stir well, and continue cooking for another 10–15 minutes so the flavours have time to develop.
10. Taste the soup before serving and adjust as needed. Add more salt or lime juice if you'd like a brighter flavour. If the curry paste has made the soup spicier than expected, stir through a little extra coconut cream to mellow the heat.
11. Ladle into bowls and finish with fresh coriander, sliced spring onion, extra lime, and optional chilli. This soup is equally delicious served on its own or alongside steamed rice or your favourite noodles.