INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 2-inch piece of ginger, peeled and grated
  • 2 large boneless, skinless chicken breasts, cubed
  • 1 tablespoons red curry paste
  • 2 tablespoons turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon Spike seasoning
  • 1 teaspoon salt
  • 1 russet potato, chopped into 1-inch cubes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth (2-3 tablespoons veggie broth powder + 3 cups water)
  • Toppings – cilantro, chopped peanuts, grated carrots, bean sprouts

INSTRUCTIONS

  1. Heat oil in a large enamel-coated cast iron Dutch oven. Sauté onions, garlic and ginger for 3-5 minutes, then add the cubed chicken and cook until golden brown
  2. Add remaining ingredients except toppings. Simmer for 20-30 minutes.
  3. After ladling into soup bowls, add toppings of choice.

 

 

Winter Warmth – Curried Chicken Coconut Soup

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