Ingredients - Serves 4 

Curry paste: 2 shallots, 3 cloves garlic, 50g fresh ginger, salt and pepper, 1 green chilli (optional), 2 spring onions, 3 boiled carrots (I used carrots from making chicken stock) 

1 tsp Turmeric

1 litre chicken stock

1 tin coconut milk 

1 tbsp honey 

Juice of ½ lime 

Salt and pepper 

2 cups cooked chicken

2 cups tenderstem broccoli, chopped 

3 shallots, sliced into rings 

1-2 tbsp corn flour 

2 cups vegetable/ sunflower oil 

Serve with noodles, chilli oil and an extra splash of lime

Method

1. Roughly chop the vegetables for the curry paste and place all the ingredients in a blender (or a mortar and pestle). Add a drop of oil, a good splash of chicken stock or water and blend until smooth. 

2. Place a deep saucepan on a medium-low heat and add a splash of oil. Stir in the curry paste and cook the paste through for about 2 minutes. 

3. Stir in the turmeric followed by the chicken stock when everything is combined, stir in the coconut milk followed by the honey, lime juice and a good pinch of salt and pepper. 

4. Increase the heat to medium, cover with a lid and bring to a slow simmer. Let it simmer for 5 minutes. 

5. For the shallots: place a small deep saucepan or frying pan on a medium high heat and add the oil. Pour the shallot rings into a bowl and coat with the cornflour. Test one ring to see if the oil is hot enough and then add a handful of the rings (I cooked mine in too many batches so as to not overcrowd the pan). Once golden brown, place onto a plate with kitchen towel and sprinkle with sea salt

6. Add the chicken and broccoli to the soup and cook for a couple of minutes until the broccoli is al dente. Check the seasoning. 

7. Spoon over some noodles and finish with chilli oil, crispy onions and a splash of lime