Curry-Spiced Coconut Chicken Soup

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels. Place in a medium pot (with a lid) with water and salt, cover and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15-20 minutes. The residual heat will cook chicken through. Use a sharp knife to test if the thickest part is cooked, juices should run clear. Remove chicken from poaching liquid and set aside, covered in foil, to rest while you finish the soup.
3. While chicken comes to the boil, peel and dice kumara 1-2cm and grate carrot. Heat oil in a large pot (with a lid) on medium heat. Cook onion for 3-4 minutes, until softened. Stir through ginger, garlic, curry spices and chilli (if using) and cook for a further 30-60 seconds, until fragrant.
4. Add kumara, carrot, cauliflower, stock, boiling water, salt and soy sauce. Stir well, cover, increase heat to high and bring to a fast simmer. Once simmering, remove lid and cook on medium heat for about 15 minutes, until vegetables are cooked through and soft.
5. Thinly slice celery and tear coriander leaves for garnishing. Set aside.
6. Stir honey, coconut milk and lime zest and juice through soup. Use a stick blender to blend soup, until smooth. Alternatively, use a food processor, blender or mash using a potato masher. Season to taste with salt and pepper. Slice, dice or shred chicken.
7. ladle soup into bowls. Top with a handful of chicken, celery, chilli flakes/powder (if using) and coriander. Season with plenty of freshly ground black pepper, if desired.