Pick a soup, any soup. I pick this chicken coconut curry soup! After you make it, you surely will, too!
Here in Michigan, we finally hit January’s normal temps, which, after months of 40 degrees or so, feel so so much colder than they should. It means that cozy clothes and cozy socks and cozy feeling foods are the order of the day (a warm cat on your lap helps!), and this soup meets that charge.
It’s relatively quick to throw together, even faster if you want to use boxed stock and rotisserie chicken (no judgement- there are only so many hours in the day!). This one, however, came together slowly; one night to make the broth, one night to make the soup. More than two days to savor its flavor.
The base is veggies, simple and hearty:
onion and carrot, expected
garlic and ginger, nothing crazy
sweet potato for bulk
coconut milk for creaminess
curry powder and garam masala for warmth and spice
cilantro and lime for freshness and zing
It’s exactly the kind of soup that you’re excited to eat for lunch, and not mad that you have to eat again for dinner. The kind that you’re sad when it’s gone.
Do you ever get sad when food is gone? Just me? There are certain things that I lament when I hit the bottom of the pot: chili, cassoulet for sure (every year! I need to start doubling the batch), chicken taco chili is another, and this soup also make that list.
Btw, all those that I just listed are also perfect for these days when we layer from the inside out.
As Yam also pointed out, this is easy made into a vegan delight, if you happen to swing that way. Again, not judging. You do you.
This recipe was inspired by J, in all her brilliance.
Chicken Coconut Curry Soup
Ingredients
- 1 3-4 pound chicken
- 6 cups water
- 1 TB olive oil
- 1 large white onion diced (about 1 cup)
- 1 large carrot peeled and diced (about 1 cup)
- 1 large sweet potato peeled and diced (about 2 cups)
- 1 14- oz can diced tomatoes
- 1 TB garlic
- 1 TB fresh ginger about 2" knob
- 1 14- oz can light coconut milk
- 1 TB garam masala
- 1 tsp curry powder
- 1 lime juiced
- 1 cup fresh cilantro chopped
- 1 tsp salt
Instructions
- In a deep stock pot, add the chicken and cover with water (approximately 6 cups). Set the temperature to medium and let the chicken boil about 1 1/2 hours. Remove to a separate pot and set aside to cool slightly.
- Dry the original stock pot and set it over medium-high heat. Add the olive oil, onions, carrot and sweet potatoes and cook until the vegetables are soft, about 10-15 minutes. Add the garlic, ginger, salt and spices, and cook an additional 2 minutes. Add the diced tomatoes, coconut milk and broth. Turn the heat to high and bring to a boil.
- While waiting for the soup to boil, remove the meat from the chicken and add to the pot.
- Once the soup comes to a boil, reduce heat the medium and let simmer until all the vegetables are cooked through and fork tender. Add the lime juice and cilantro. Stir well and serve hot.
