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
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
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.
|
| 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.
Related Posts
No Comment