More than 1 hour
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- 1 packet (1kg) chicken feet
- 1 packet (1kg) chicken necks
- 1 (100g) chicken breast on the bone
- 1 onion, quartered
- 2cm knob ginger, sliced
- 5 stalks celery, sliced
- 1 sachet (50g) Thai red curry paste
- 1 can (400g) coconut milk
- Salt and milled pepper
- Juice (120ml) of 4 limes or 1-2 lemons
- 1 cup (250ml) brown and wild rice, cooked (noodles work well too)
- 1 can (400g) corn kernels, drained
- Handful each baby spinach and mung bean sprouts
- 1 red pepper, thinly sliced (optional)
- Fresh coriander and lime wedges, for serving
- Place broth ingredients into a pot and bring to the boil.
- Reduce heat and simmer uncovered for 50-60 minutes, topping up with water and skimming foam off the surface if needed.
- Strain broth – you should end up with about 1½-2L.
- Shred chicken breast meat and set aside, then discard feet and necks or add to broth later, if you like.
- Fry red curry paste in a pot for a minute, add broth, coconut milk and shredded chicken.
- Season and boil for 5 minutes.
- Return shredded chicken, feet and necks, if you like.
- Add lime juice to taste.
- Divide cooked rice, and corn between four bowls in little heaps.
- Ladle soup into bowls and top with baby spinach, sprouts and red pepper, if using.
- Serve with coriander and lime wedges on the side.