Coconut Chicken Curry Soup
Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.
Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:
Coconut Chicken Curry Soup
Heat a large pot to medium, add:
1 Tbsp oil
1/3 cup onion, finely chopped
Saute, then add:
2 cloves garlic, minced
1 jalapeno pepper, minced
2 Tbsp curry powder
1/2 tsp ground ginger
1/8 tsp red pepper flakes
1/2 tsp salt
Continue to cook 1-2 minutes, add:
1 lb chicken breast, cut into 1/2" cubes
Brown chicken, cooking about 5 minutes, then add:
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp lime juice
1 tsp lemon juice
1 tsp cilantro, sliced
1/4 tsp pepper
2 tsp sugar
2 carrots, peeled and sliced 1/8"
1 can (15 oz) coconut milk
4 cups chicken broth
6-8 oz rice noodles
Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.
Brenda’s Tips:
Serving Size: 4
Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.
Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.
