Ingredients
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1 tablespoon avocado oil
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2 chicken thighs (I bought a pack of chicken that had both thighs and drums, if you can’t find this, use 4 thighs instead)
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2 chicken drums
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1 large or 2 medium leeks, trimmed
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2 large carrots, peeled
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4 celery stalks, trimmed
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1 head garlic, minced
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1 teaspoon cumin
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6 cups broth of your choice
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4 cups water
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2 medium Yukon gold potatoes or 1 large, peeled
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2 three-inch knobs ginger
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3 two-inch knobs fresh turmeric
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1/2 cup coconut cream (or coconut milk)
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Cilantro
Directions
Heat a large pot over medium heat and add the avocado oil. Add the chicken, skin side down, and cook for 3-5 minutes on each side to sear. Season with salt and pepper.
- Trim the dark green and white ends off the leek then slice lengthwise. Cut into thin slices. Cut the carrots into coins and chop the celery.
- Remove the chicken from the pot and add the carrots, leek, and celery. Season with a pinch of salt and a few turns of pepper and cook for 5-7 minutes, until translucent.
- Add the garlic and cumin and cook for about a minute, until fragrant.
Pour in the broth and water and return the chicken to the pot. Cover the pot and bring to a boil, then lower to a simmer and cook for 10-15 minutes.
- Dice the potatoes and add them to the pot.
Peel the ginger and turmeric and add them to a blender. Scoop out a cup of broth from the soup and add to the blender as well. Blend the broth, ginger, and turmeric together until smooth, then pour it into the soup.
- Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup.
- Stir in the coconut cream or milk and bring the soup to a simmer uncovered, then lower the heat and let cook as long as you'd like. Garnish with fresh cilantro if desired.
What You'll Need
What You’ll Need
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Y Peeler
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