‘Tis still soup season. And here’s a new one to try – Golden Curry Chicken Soup – creamy, a little spicy, a lot nutritious & very easy to make.
Almost all week we’ve been in what the weather reports are calling “a polar vortex”. It’s been affecting a large swath of the country, including Indiana. I got stuck in the house today thanks to the afore mentioned polar vortex freezing both front & back doors closed. The UPS man saved me from my ice prison. Had I not been so flustered, I would of offered him some soup – he looked very cold. Apparently courier services are still running. The United States postal service can’t seem to manage deliveries.
When I first moved to Canada over 18 years ago now, I made a promise to myself to just deal with the very long, frigid winters without bitching. I think I broke that promise a few times. And while I’m grateful Indiana winters are anywhere near as ferocious as what I’ve lived through in Canada & Minnesota, I’m ready for spring. I need to get outside. I need sunshine & spring food. While soup is always welcoming in October, come February, I’m longing for grilled meat & veg with a big salad – eaten outside, under the umbrella, by the pool in a sundress. As that’s not about to happen any time soon, here’s (yet) another soup recipe…
with a coconut milk & broth base, lots of orange veg, curry powder, turmeric, garlic, ginger, cilantro & spinach – this soup is as delicious as it is wholesome. Pappadums – giant, crisp Indian chips made from chickpea flour, are always served with curries in our home. They make the perfect crunchy element to this sweet, golden soup. I buy them online from The English Tea Store, located in Pennsylvania. You can also find them in some grocery stores in the US & Canada & Indian markets. Here’s a very quick & easy beef curry recipe you might also like to try – ready in less than 30 minutes. Stay warm!
Golden Curry Chicken Soup
Ingredients
- 2 tablespoons olive oil or ghee
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 tablespoon diced ginger
- 2 tablespoons curry powder
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 1 lb carrots, peeled & diced about 4 large carrots
- 1 lb sweet potatoes, peeled & diced about 3 medium sweet potatoes
- 4 cups chicken broth
- 14 oz can coconut milk
- a good pinch of salt & pepper
- 1 lb skinless, boneless chicken breasts or thighs
- 4 large handfuls of baby spinach leaves
- 1/4 cup chopped fresh cilantro
- pappadums or toast, to serve
- Heat the oil in a pot or Dutch oven over medium heat. Add onion, garlic & ginger & cook, stirring occasionally, for 5 minutes or until softened.
- Add curry powder, turmeric & cayenne pepper. Cook for 1 minute or until fragrant.
- Add carrot, sweet potato, broth, coconut milk, salt & pepper. Bring to a boil, then reduce to a simmer. Add chicken. Cover & cook for 25 minutes, stirring occasionally, until chicken is tender & veggies are cooked.
- Remove chicken from the pot & using two forks, shred chicken into small pieces. Return chicken to pot with spinach & cilantro. Cover & cook for about 2 minutes or until spinach is just wilted.
- Ladle into warm bowls & serve with pappadums or toast.
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