Quick and Easy Coconut Curry Chicken Soup
Traditional Provencal cuisine used hyper-local ingredients, picked from the potager (kitchen garden), foraged in the hills, and hunted nearby. In a region where dairy and beef were only available for the wealthy, ingredients such as coconut milk, curry and lime definitely were not part of any cook’s pantry.
Today, Provencal menus are hyper-global with chefs who make use of spice combinations from around the Mediterranean, North Africa, the Caribbean and Asia. The best part about this recipe for Coconut Curry Chicken Soup it’s complified (read: simple).
Coconut Curry Chicken Soup
For the Broth:
- 1 small Onion chopped
- 2 tbsp olive oil
- 1 tsp Curry powder
- 1 tsp Salt or to taste
- 1/2 tsp Mild Chile Powder
- 1/4 tsp Cayenne
- 2 14- oz cans Coconut Milk I used light
- 4 cups Chicken Broth
- 1/2 cup Lime juice
- 2 tbsp Soy sauce
- 2 tbsp Oyster Sauce
For finishing the soup:
- 3 cups Cooked chicken shredded
- 3 large Carrots grated
- 1 large bunch Kale
- In a large saucepan, sauté the onion in olive oil until clear and soft.
- Add the curry powder, salt, chile, and cayenne, and cook for 1 minute.
- Add all remaining broth ingredients and bring to a boil. Reduce to simmer.
- Add the cooked, shredded chicken and carrots; simmer for about 10 minutes, or until carrots are tender.
- While the soup is simmering, remove tough stems from the kale, and tear or cut into bite-sized pieces (maybe 2 inches square). Take a moment to squeeze it tight a bit - massaging the kale breaks down the tough fibers.
- Stir in kale pieces until wilted and tender - about 7 minutes.
- Serve immediately.