My husband made the most delicious curry soup the other day. The next day I ate it for breakfast AND lunch - I finished it off the entire second quart of soup before he even came home from work for the day. It's that good! Due to several requests for the recipe he decided to write this up for you all. This recipe is by Executive Sous Chef Tanner Marino and it's a go to meal full of warming spices to soothe and nourish the digestive system. He mixes it up with different vegetables each time depending upon what we have in the fridge! Experiment :-)
 | ||
| Pictured here with Patty Pan Squash & Brussels |
Candida Diet, Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Paleo, Soy-Free
Ingredients –
1 White Onion
I small Ginger Root
1 stalk lemongrass
2 cloves of Garlic
1 head of Broccoli
2 cans of Coconut Milk
1.5# (lbs) of Chicken Thighs or Breasts
1 Tablespoon each of Cumin, Smoked Paprika, Coriander,
Cardamom, Ginger, and Tumeric
4 Tablespoons Madras Curry Powder
Salt to taste
M.O.P. (Method of
Preparation)
-Slice onion and leek in to small
pieces and keep together, mince garlic and ginger and keep near onions and
leeks, smash the lemongrass but leave in large pieces so you can extract them
out at the end. Cut the Broccoli into florets and set aside
- There are 3 different ways I
have cooked the chicken and my favorite was tossing them in oil and all of the
same spices up top (about the same amounts of each just not as much curry) and
grilling them. If you can't grill them, you could always coat them in oil and
spices and oven roast them too.
- So to start the soup I turn a
pot (I really enjoy my Le Cruset on this one) on to medium and add oil and a
little butter. I sauté the garlic, ginger, onions, leek and lemongrass for
about 8 minutes until they are translucent. Then I add the spices and really
agitate the bottom of the pan to get the caramelizing started. I add the 2 cans
of coconut milk and give it a good stir to make sure all of the spices get
thoroughly mixed in. I add the raw broccoli at this time and after the chicken
is cooked and allowed to rest I cut it into small pieces and add it to the
soup.
- At this time I check for
seasoning and consistency. Is it thick enough and does it have a good strong
curry flavor. If not I adjust adding more spices and or thickening with a corn
starch slurry (paste made of corn starch and water, add when boiling to
properly thicken.) Then I let it simmer for about 5 or so minutes or just enough
for the broccoli to cook. I pull out the lemon grass and sometimes hit with a
little splash of lime juice before serving to brighten it up a bit and cut
through the creaminess of the coconut milk. I usually serve mine with Jasmine
Rice.
Yields 2 qts of finished soup
