Coconut Chicken Curry Soup
My first time making curry.
Stew loves curry, and I thought I hated curry. I thought if I made it myself I might like it. And I loved it! I started off this recipe here, and added more veggies and more curry (I couldn't really taste it). I was kind of a space case though, because I forgot the fresh basil I had in my fridge!!! That totally would have made this even better (I had some leftovers for lunch the next day and added the basil and it was great)! And I forgot the snow peas I bought FOR THIS DISH!!!
So if you love curry, make this...even if you don't, try it—you might be surprised!
Coconut Chicken Curry Soup
Ingredients:
Olive oil
1/2 a medium yellow onion, sliced thin
2 1/2 cups chicken broth
14 oz unsweetened coconut milk (I used the light—less fat)
1 1/2–3 tsp curry powder (I know this seems like a big spread, but the recipe called for 1 1/2 tsp, and I think I used about 3)
1 jalepeño, seeded and minced (I didn't have this, so I used cayenne pepper, but I think the jalepeño would have been really good)
3 chicken breasts, cut into bite sized chunks (or shredded after they're cooked)
2 Tbsp lime juice
1 small red bell pepper, sliced thin
Any other veggies you want. I used broccoli, carrots, and celery (snow peas would be delicious)
1/2 cup chopped green onion
1/2 cup chopped cilantro, plus extra for garnish
Shredded coconut
Fresh basil!
White rice
Directions:
Heat olive oil in a soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Saute until cooked through and golden. (I boiled my chicken first, then shredded it and skipped this step) Saute the onion, adding more oil if necessary, for a few ninutes. Add other veggies (including red pepper) and saute until onion is tender (I steamed the broccoli for a minute or two first). Return the chicken to the pot with the veggies. Add chicken broth, coconut milk, curry powder, and jalepeño (or cayenne). Bring to a simmer over medium heat. Add green onion, cilantro, and a small handful of shredded coconut and simmer for an additional three minutes. Stir in lime juice. Season to taste with salt and pepper.
Spoon rice into bowls and top with soup. Garnish with additional cilantro, shredded coconut, and FRESH BASIL (don't forget this!).
Makes four (big) servings.
Enjoy!
Stew loves curry, and I thought I hated curry. I thought if I made it myself I might like it. And I loved it! I started off this recipe here, and added more veggies and more curry (I couldn't really taste it). I was kind of a space case though, because I forgot the fresh basil I had in my fridge!!! That totally would have made this even better (I had some leftovers for lunch the next day and added the basil and it was great)! And I forgot the snow peas I bought FOR THIS DISH!!!So if you love curry, make this...even if you don't, try it—you might be surprised!
Coconut Chicken Curry Soup
Ingredients:
Olive oil
1/2 a medium yellow onion, sliced thin
2 1/2 cups chicken broth
14 oz unsweetened coconut milk (I used the light—less fat)
1 1/2–3 tsp curry powder (I know this seems like a big spread, but the recipe called for 1 1/2 tsp, and I think I used about 3)
1 jalepeño, seeded and minced (I didn't have this, so I used cayenne pepper, but I think the jalepeño would have been really good)
3 chicken breasts, cut into bite sized chunks (or shredded after they're cooked)
2 Tbsp lime juice
1 small red bell pepper, sliced thin
Any other veggies you want. I used broccoli, carrots, and celery (snow peas would be delicious)
1/2 cup chopped green onion
1/2 cup chopped cilantro, plus extra for garnish
Shredded coconut
Fresh basil!
White rice
Directions:
Heat olive oil in a soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Saute until cooked through and golden. (I boiled my chicken first, then shredded it and skipped this step) Saute the onion, adding more oil if necessary, for a few ninutes. Add other veggies (including red pepper) and saute until onion is tender (I steamed the broccoli for a minute or two first). Return the chicken to the pot with the veggies. Add chicken broth, coconut milk, curry powder, and jalepeño (or cayenne). Bring to a simmer over medium heat. Add green onion, cilantro, and a small handful of shredded coconut and simmer for an additional three minutes. Stir in lime juice. Season to taste with salt and pepper.
Spoon rice into bowls and top with soup. Garnish with additional cilantro, shredded coconut, and FRESH BASIL (don't forget this!).
Makes four (big) servings.
Enjoy!
Comments
This was sooooo good! I followed your tip and steamed the broccoli and also the chopped carrots, and it allowed all of the vegetables to be consistent throughout the dish! I am a freak and added some sugar to the recipe... it worked well with the coconut flavor and it was just perfect! YUM!
Thanks for this recipe-- i think it's here to stay!