curried chicken soup!
This is less a formal recipe, than a set of guidelines.
INGREDIENTS
curry base
olive oil
chopped onion
chopped garlic
chopped ginger (optional)
curry powder/paste (purchased, or homemade; in sufficient quantity for your tastes)
cumin
cinnamon
paprika
cayenne
Worcestershire sauce/fish sauce
ground pepper
salt
1 - 2 cans coconut milk (depends on how creamy you want the end result to be)
water, vegetable broth or chicken broth
soup ingredients
protein! (chicken, tofu, pork, beef, seitan, etc., cut into 1-inch pieces for uniform cooking.)
vegetables! (I had frozen ones and let them thaw. Fresh are just fine, too.) For this round I used broccoli, cauliflower, butter beans, green beans, carrots, corn, and peas. I have also, in the past, added potatoes, multi-colored bell peppers, jalapeno, tomato paste, fresh tomato (at the end), and mushrooms. I also like to add extra sliced onions, because I love them.
PROCEDURE
On medium-low heat, put enough olive oil in your soup pot to saute the onions, garlic, and ginger. When the onions grow translucent, add the curry, paprika, cumin, and cayenne. Cook this mixture until the curry blooms with fragrance, then add a few dashes of Worcestershire or fish sauce, and the first can of coconut milk. Stir until the curry base has smoothed out and thickened, then add chicken/$PROTEIN*.
When the chicken/$PROTEIN is cooked through, add the vegetables, and enough water or broth to cover. Stir this mixture well, and let it simmer until the vegetables are cooked through... say, 10 - 15 minutes, stirring occasionally. If adding extra onions, put them in about half-way through the vegetable cooking time, along with the second can of coconut milk, if desired.
Check your seasonings, salt/pepper to taste, and serve! I like to have this over brown rice, but any rice will do. Mind you, if potatoes are in the soup then rice is probably overkill. ;)
*If tofu is the protein, make sure it is both very firm and well pressed/drained. It will likely not need as much time to cook, either, but don't short it too much as it won't take on the delicious curry flavors.
Hey, it's a DW post. Feel free to comment here or there as you like.
INGREDIENTS
curry base
olive oil
chopped onion
chopped garlic
chopped ginger (optional)
curry powder/paste (purchased, or homemade; in sufficient quantity for your tastes)
cumin
cinnamon
paprika
cayenne
Worcestershire sauce/fish sauce
ground pepper
salt
1 - 2 cans coconut milk (depends on how creamy you want the end result to be)
water, vegetable broth or chicken broth
soup ingredients
protein! (chicken, tofu, pork, beef, seitan, etc., cut into 1-inch pieces for uniform cooking.)
vegetables! (I had frozen ones and let them thaw. Fresh are just fine, too.) For this round I used broccoli, cauliflower, butter beans, green beans, carrots, corn, and peas. I have also, in the past, added potatoes, multi-colored bell peppers, jalapeno, tomato paste, fresh tomato (at the end), and mushrooms. I also like to add extra sliced onions, because I love them.
PROCEDURE
On medium-low heat, put enough olive oil in your soup pot to saute the onions, garlic, and ginger. When the onions grow translucent, add the curry, paprika, cumin, and cayenne. Cook this mixture until the curry blooms with fragrance, then add a few dashes of Worcestershire or fish sauce, and the first can of coconut milk. Stir until the curry base has smoothed out and thickened, then add chicken/$PROTEIN*.
When the chicken/$PROTEIN is cooked through, add the vegetables, and enough water or broth to cover. Stir this mixture well, and let it simmer until the vegetables are cooked through... say, 10 - 15 minutes, stirring occasionally. If adding extra onions, put them in about half-way through the vegetable cooking time, along with the second can of coconut milk, if desired.
Check your seasonings, salt/pepper to taste, and serve! I like to have this over brown rice, but any rice will do. Mind you, if potatoes are in the soup then rice is probably overkill. ;)
*If tofu is the protein, make sure it is both very firm and well pressed/drained. It will likely not need as much time to cook, either, but don't short it too much as it won't take on the delicious curry flavors.
Hey, it's a DW post. Feel free to comment here or there as you like.