Poach chicken thighs in the chicken stock until the chicken thighs are cooked through. Shred the chicken and set both it and the stock aside.
In another soup pot, heat the oil over a medium to medium-high heat and saute the onions, carrots, celery, and potato. Once the onions and celery are soft, add the tomato, apple, garlic, ginger, and curry powder. Cook until the apple and tomato soften and the spices bloom.
Add three cups of the chicken stock and coconut oil. Simmer until all of the vegetables are fully soft. if it starts looking too thick, you can add more chicken stock. When the vegetables are soft, use an immersion blender (or regular blender in batches) to blend the vegetables and stock together. Add the shredded chicken and mix everything to combine, heating until the chicken is warmed through like the soup.
Serve the soup with your favorite garnishes. I like a squeeze of lime, yogurt, and cilantro or parsley.
