We went to Boston recently and it snowed. On the first day of Spring. It wasn’t a big deal to the locals, but to this Louisiana-girl it was grand. We haven’t seen snow since 2007. Or was it 2008? Anyway, it’s been a while. Between the crazy weather, too much fun and air travel, Mr. Little White Apron contracted the dreaded Airport Death Virus and was down for the count. What he needed was some spicy curry coconut chicken soup with lots of vegetables to cure him.
I’m just going to assume that everyone knows how to make chicken broth, not stock, but broth. There is a difference. I added a little ginger to my broth as it simmered just to give it a little kick. If I had them, some kaffir lime leaves wouldn’t have gone amiss either. But alas, I didn’t have them. That’s where you start. Make the broth first, strain and set liquid aside. When the chicken is cool enough to handle remove it from the bones and shred or chop into bite-sized pieces.