David Scott Allen Provencal Recipes Soup Taste: Food & Drink

Quick and Easy Coconut Curry Chicken Soup

Name: Coconut Curry Chicken Soup
Prep time: 10 min
Cook time: 25 min
Yield: 4 people
Ingredients: 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; 3 cups Cooked chicken (shredded); 3 large Carrots (grated); 1 large bunch Kale

David Scott Allen — January 20, 2020

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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

This recipe was adapted from a similar version on the culinary blog "Pinch Me, I'm Eating" (https://www.pinchmeimeating.com/). Enjoy the flavour combination of curry, coconut and lime in this Thai-inspired soup. The recipe serves 4 people as a main course.

Coconut Curry Chicken Soup

CourseSoup
CuisineThai
KeywordChicken, Coconut, Soup

Servings	Prep Time
4people	10minutes

Cook Time

25-30minutes

Servings	Prep Time
4people	10minutes

Cook Time

25-30minutes

Ingredients

For the Broth:

1small Onionchopped
2tbsp olive oil
1tsp Curry powder
1tsp Saltor to taste
1/2tsp Mild Chile Powder
1/4tsp Cayenne
2 14-oz cans Coconut MilkI used light
4cups Chicken Broth
1/2cup Lime juice
2tbsp Soy sauce
2tbsp Oyster Sauce

For finishing the soup:

3cups Cooked chickenshredded
3large Carrotsgrated
1large bunch Kale

Instructions

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.

Please share this with friends and family.

Tags:Chicken,Curry,Soups

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!