Coconut & Chicken Curry Soup
Erica Lea on Jan 1st 2011
Having lived in Minnesota my whole life, I’ve become quite accustomed to temperatures that dip well below freezing for months on end; to drifts of snow several feet high. Do I bemoan my fate and pine for summer? Not at all!
I love being able to stand by the fire, pull on warm socks & sweaters, and enjoy a bowl of steaming soup.
Here’s a recipe that’s sure to keep you cozy. Not only by it’s thermal heat - the spicy jalapeño peppers will keep your taste buds hopping!
Notes: I added my own spin to this recipe. We had some fresh ginger in the refrigerator, so I added a tablespoon or so. I thought the amount of spicy heat was perfect, but if you prefer a milder flavor simply leave out the jalapeño peppers and reduce the amount of curry powder.
The original recipe suggest that you serve the soup with jasmine rice. The soup was wonderful on its own, though I would like to try it with rice or rice noodles.
Coconut & Chicken Curry Soup
Adapted from a recipe by Katie Goodman
Ingredients:
- olive oil
- 3 chicken breasts, cut into bite sized chunks
- 1/2 of a large onion, chopped fine
- 1 tablespoon grated fresh ginger
- 1 1/2 cups chicken broth
- 1 can (14 ounces) unsweetened coconut milk, full fat
- 2 teaspoon curry powder
- 1 jalapeño, seeded, minced
- 2 tablespoons lime juice
- 1 small green bell pepper, sliced thin
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup unsweetened chipped coconut
- 2 cups freshly cooked jasmine rice (optional)
Directions:
1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Makes approximately 6 servings
