Chicken Carrot Coconut Curry Soup
Meat from two bone in split chicken breasts or leg quarters, cooked however is most convenient for you, shredded
4-5 cups of chicken broth or stock
1 can of coconut milk
~1 lb of carrots, grated small via blender, actual grater, minced tiny by hand, whatever
1 medium onion, same treatment
2 Tbsp curry powder
garlic powder to taste
butter or cooking oil
In a big stockpot (I used a 6qt dutch oven) combine the broth, chicken, coconut milk, garlic and curry powder and put it on med-low heat to simmer it. In a skillet, saute the carrots and onion in perhaps 3T of cooking oil (I used half butter half sesame oil) until the carrots have softened and taken on a less bright, more golden hue. Then add the sauteed carrots and onions, and turn the heat up to high. Bring it up to a boil, then let boil for 5-10 more minutes. Then voila, really yummy soup!
4-5 cups of chicken broth or stock
1 can of coconut milk
~1 lb of carrots, grated small via blender, actual grater, minced tiny by hand, whatever
1 medium onion, same treatment
2 Tbsp curry powder
garlic powder to taste
butter or cooking oil
In a big stockpot (I used a 6qt dutch oven) combine the broth, chicken, coconut milk, garlic and curry powder and put it on med-low heat to simmer it. In a skillet, saute the carrots and onion in perhaps 3T of cooking oil (I used half butter half sesame oil) until the carrots have softened and taken on a less bright, more golden hue. Then add the sauteed carrots and onions, and turn the heat up to high. Bring it up to a boil, then let boil for 5-10 more minutes. Then voila, really yummy soup!