Curried chicken feet and neck broth

Make an extra batch of chicken broth and freeze to add to any soup or stew.

More than 1 hour

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Basic broth:
  • 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
Soup:
  • 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

Method:

  1. Place broth ingredients into a pot and bring to the boil.
  2. Reduce heat and simmer uncovered for 50-60 minutes, topping up with water and skimming foam off the surface if needed.
  3. Strain broth – you should end up with about 1½-2L.
  4. Shred chicken breast meat and set aside, then discard feet and necks or add to broth later, if you like.
  5. Fry red curry paste in a pot for a minute, add broth, coconut milk and shredded chicken.
  6. Season and boil for 5 minutes.
  7. Return shredded chicken, feet and necks, if you like.
  8. Add lime juice to taste.
  9. Divide cooked rice, and corn between four bowls in little heaps.
  10. Ladle soup into bowls and top with baby spinach, sprouts and red pepper, if using.
  11. Serve with coriander and lime wedges on the side.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Golden kidney bean broth

This golden kidney bean broth is a hearty meal with warming spices and creamy beans. IMBO beans allow for quick-soaking, which means they don’t need to be soaked overnight.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.