I was making chicken stock to replenish my supply and wanted to make something different with the chicken itself. I've been craving Asian and Middle Eastern flavors lately and thought a coconut curry soup would be nice. I don't care if it's summer or not when I'm craving comfort foods, all I care about is how it fills my tummy and makes my palate smile!
I didn't have all the typical ingredients but I found a couple of cans of yams and had some frozen bell peppers so decided to go with those for my main vegetable elements.
This turned out to be a really great tasting soup, so much so that I did something I rarely do, I made another pot immediately after finishing the first one!
Coconut Curry Chicken Soup Recipe:
4 Cooked Chicken Breasts, shredded
2 Cans Coconut milk
2 Cups Chicken broth
1 Cup Heavy cream or Half & Half
4 Tbsp. Curry powder
2 Tbsp. Turmeric
1 Tsp. Fresh ginger
2 -14 Oz. Can yams, with syrup
1 Onion, Chopped
6 Cloves Garlic, Crushed
1 Red Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
2 Tsp. Lemon Zest
Bring all the ingredients except the cooked chicken to a boil in a stock pot then reduce the heat and simmer for around half an hour, or until the onions and bell peppers are tender.
Add in your chicken and continue to simmer for an additional 15 minutes.
Garnish with a dollop of sour cream or crème fraîche and a few rings of mini peppers or some chives and serve with a loaf of crusty bread or some naan. Feel free to add some cooked rice or quinoa to add heartiness!
By the way, this is one of those soups that tastes better the second day!
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