Soul satisfying, immune boosting, slow cooked chicken soup
You will need
4 chicken thigh cutlets, with bones in
3 bay leafs
1 tsp mustard seeds
1 tsp coriander seeds
2 tsp garam masala
2 tsp curry powder (hot or mild)
6 (or more) garlic cloves
1 knob each of ginger and turmeric
2 sweet potatoes, chopped into medium size pieces
1/4 pumpkin of your choice, chopped into medium size pieces
2 large cans of coconut cream
2 carrots, chopped
Fish sauce - large splash (or two)
Soy sauce - large splash (or two)
Bunch of herbs - coriander and or parsley
Take all of your ingredients and add to your slow cooker.
Add filtered water, until all ingredients are covered.
Let cook in the slow cooker for around 8 hours.
Steam additional veggies such as cauliflower and broccoli to add to the finished dish for extra nutrients.
Chop the herbs and stir in before serving.
If you want to save time then you can get all of the ingredients ready the night before and place in the crock pot, keep in the fridge overnight and then pop it on in the morning before you head out to work.
This is a great soup to freeze portions ready to go (if you have leftovers). As you can probably tell, I am not too big on measuring things out...literally add what you have in your pantry and fridge!
Shredded cabbage and bean shoots also go well with this