Coconut Chicken Curry Soup

Guys, tonsillitis really sucks. And I got it on my birthday. Thanks a lot, Mother Nature. That’s just plain rude.

I’ve had a fever and a splitting headache, but thankfully, those are now gone, and I’m left feeling like I tried to swallow a rusty saw blade and producing mucus like you wouldn’t believe. Appetizing, right? TMI? You should see my hair. SO PRETTY.

Luckily, I have a great recipe up my sleeve to help my antibiotic ninjas (yup, I have ninjas in my nasal passages) fight off this nastiness. Let’s move on to more pleasant things, shall we? Like a warm, creamy broth bursting with curry flavor, studded with rich sweet potato, filling veggies, and hearty chicken.

Despite all the wonders of modern science, and they are many (antibiotic ninjas!), grandma might have had the best cold-buster in her arsenal all along: chicken soup. Recent studies have shown support for this time-honored home remedy. My recipe goes a bit tropical, with hints of coconut and warm spices, and adds the beta carotene superpowers of sweet potatoes; I’ve lauded the awesomeness of sweet potatoes before, but seriously,  those babies are packed withvitamins, minerals, fiber, and all sorts of goodness. So if you, like me, are stuck celebrating the final weeks of summer from under the covers, try this, and get well soon.

 

Coconut Curry Soup with Sweet Potatoes & Chicken
Serves 6 to 8, but stores well and can be frozen.
I like to use a very mild, yellow curry for this, since sick throats and bellies don’t always love spicy food. If that’s not an issue and you want to heat things up, use a hotter curry powder orFor a spicier soup,  add 1 1/2 tsp. of red pepper flakes and 1 tsp. of cayenne pepper.

2 large chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
2 cloves garlic, finely diced
4 1/2 tblsp. curry powder
1 tsp. paprika
1 tsp. nutmeg
salt & pepper to taste
3 tblsp. olive oil
1  large potato, peeled & diced
2 sweet potatoes, peeled & diced
2 cans (or 28 oz.) chicken broth or stock
1 can (14 oz.) full of water
1 14 oz. can coconut milk
3 tblsp. cornstarch
diced green onions, for garnish
cooked brown rice (optional, for serving)

1. In a large stock pot, heat olive oil over medium. Add onion, garlic, curry, paprika, nutmeg, and other dry spices, if using. Heat until onions become slightly transparent, stirring frequently, then add chicken. Sauté for 5 to 7 minutes, until nearly fully cooked.

2. Add both cans of chicken broth and half a can full of water. Bring to a gentle simmer and add both types of potatoes. Simmer until potatoes are fork tender, about 15 minutes. If you’d like your broth to be thicker, mix 3 tblsp. cornstarch with remaining water, and gently stir in. Simmer on high for an additional 5 minutes.

3. Turn off heat and slowly stir in coconut milk (and go for the good stuff, not the light version, please). Serve over rice if you like, topped with sliced green onions.

 

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