Using a large, deep pot add the onions, lemongrass, garlic, ginger, fennel, carrots, corn and coconut oil and sauté over a medium heat for 4 minutes.
Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with lid.
Simmer for 1 hour. Once cooked, remove the chicken and set aside.
Remove lid from pot and continue to boil over a high heat for 10 minutes to reduce broth.
Then add the kale leaves, lime juice and coconut cream. Cook for a further 5 minutes.
While cooking, pull the meat off the whole chicken and add it to the broth. Turn off heat and serve hot.
Garnish with finely chopped coriander leaves and chilli slices.