Thursday, January 17, 2013

Quick Dish: Coconut Curry Soup

I wanted soup the other day but I wanted something different.  Plus, I was craving curry but am out of stock on the curry paste I buy at the Asian market.  So, I concocted a coconut curry soup.
Super simple to make and even easier to eat.

1 tablespoon of curry powder
1/2 teaspoon of ginger powder
1/2 teaspoon of cinnamon powder
2 cups of chicken stock (or vegetable stock)
1 can of coconut milk (use lite coconut milk to reduce calories)
1 teaspoon of red cayenne pepper (or to taste depending on how spicy you want it)
Sugar, to taste (I used Splenda and measured about 2 tablespoons ... adjust for your tastes)
Salt, to taste (I use sodium free chicken stock and use about 2 teaspoons of salt)
Various Vegetables (Use what you like.  Below are some options of what I have used.)
  - onion
  - sweet potato
  - carrot
  - mushrooms
  - celery
  - Napa cabbage
  - frozen peas
Shredded chicken (optional)
1 tablespoon of dried basil
Juice of 1 lime

As the pan is warming, add the first 3 ingredients.  The heat will release the aromatics.  Once the aromatics are released add stock and coconut milk.  Stir to mix then add cayenne pepper, sugar and salt.  Taste the base and determine if you need to add more spices, sugar or salt.  Add the various diced vegetables, chicken and basil.  Bring to a boil.  Once the soup starts to boil, turn the heat to low-medium, cover and let simmer until the vegetables are soft.  Right before serving add the lime juice.

The soup is great on cold winter days and quite filling.  It is also great for those that are recovering from a cold or suffering from nasal allergies.  The spicier you make it the more it will open airways.

1 comment:

Lacey Kerbo said...

Yay! Super pumped about trying this recipe! The one taste you so graciously offered me the other day just wasn't enough. :)

Thanks Julie!