Brocolli can be a delicious vegetable and would be a lovely match with my roast chicken, however when paying by weight it is a shame and costly to throw away the stalk, in this recipe we use up the remaining meat from a roast chicken carcass, the brocolli stalks and any roast vegetables that were under the chicken that are left over!
The chicken stock may have been prepared from the carcass and any vegetable trimmings from the leek, carrot and onion, alternatively use a cube.
Sweat off the onion and garlic in a saucepan.
Add the chopped broccoli stalks and carrots and cook for a further 2-3minutes.
Now add the coconut milk and green Thai curry paste, reduce for 2-3 minutes.
Add the potatoes and stock, boil for 22-25 minutes until tender.
Whilst cooking shred the chicken meat into nice little strips.
Blitz with a stick blender, correct consistency and season to taste.
Add the chicken meat to the soup and reheat thoroughly.