Coconut Curry Get Well Soup

I tend to make a lot of soup. It’s my go to dish when Roya isn’t feeling well, I create new recipes based on whatever veggies we get in our weekly CSA, and I seem to make it about 90% of the time when my best friend, Justin, comes over for dinner.

At our wedding a couple of weeks ago, Roya and I were blessed to have some truly excellent friends stand up and say wonderful things about us. When it was Justin’s turn, my soup even had a prominent role in his Best Man speech.

“Becky is like soup,” he said, eliciting more than a few chuckles from the room.

“Soup is humble. It does not boast, it does not brag. It is nothing more than its honest self. Becky’s soup is always homemade. It’s wholesome and made from scratch. Like the company she keeps, each ingredient is carefully selected for its unique qualities. Becky’s soup is delicious and brimming with flavor. It is rich and complex. Now Becky isn’t exactly like her soup. Her soup isn’t nearly so sweet, nor is it as salty as its maker can be, but it is thoroughly satisfying and never cloying.

Foremost, though, Becky’s soup is nourishing. It comforts and soothes the soul. Becky’s soup is a warming balm, a refuge when life turns cold. And sometimes it’s a little bit spicy.”

This is my newest soup invention – so new I haven’t even made it for Justin yet.

soup

Coconut Curry Get Well Soup

4 cups chicken broth*
1 can coconut milk
1/2 teaspoon garlic granules
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 sweet potato, cut into small cubes
3-4 medium potatoes, cut into small cubes
3-4 large carrots, cut into small pieces
1 lb package raw chicken tenders or breasts, cut into small pieces
1 cup raw spinach, torn into small pieces
Juice of one lime
1/2 teaspoon salt (more to taste)
Black pepper (to taste)
4 cups cooked rice

  1. In a large pot, bring chicken broth, coconut milk, garlic, cumin, and curry to a simmer.
  2. Add sweet potato, potatoes, and carrots and simmer for 5 minutes.
  3. Add chicken and simmer for another 5 minutes.
  4. Add spinach, lime juice, salt, and pepper and simmer for an additional minute or two.
  5. Serve by adding a cup of hot rice to the bowl and adding a couple large spoonfuls of soup. Add more salt to taste.

This soup recipe is easily doubled. When I double the recipe, I cook the chicken in a separate pan with garlic, olive oil, salt and pepper then shred and store it separately, adding a handful of chicken to the rice and soup in the bowl. Without chicken, the soup will keep in the fridge for up to a week. With the chicken added to the recipe, the soup will keep for 3-4 days.

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