Heat oil and butter, add onion, celery garlic and carrot cook 5 minutes.
Then add apple, curry powder, cumin, coriander, bay leaf and ginger and cook, stirring often.
Until the apples begin to soften, about 2 minutes.
Add stock and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for 12 minutes.
Add chicken, return to a simmer and cook until the chicken is cooked through, 8 to 10 minutes more. Stir in coconut milk and return to a simmer.
Remove from the heat; stir in lemon juice, salt and pepper.
To serve, put some boiled rice in each individual bowl and add the soup on top.
Serve with lemon juice and garnish with chopped parsley.
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