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.
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.