Golden Curry Chicken Soup
Servings: 6
Ingredients
- 2 tablespoons olive oil or ghee
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 tablespoon diced ginger
- 2 tablespoons curry powder
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 1 lb carrots, peeled & diced about 4 large carrots
- 1 lb sweet potatoes, peeled & diced about 3 medium sweet potatoes
- 4 cups chicken broth
- 14 oz can coconut milk
- a good pinch of salt & pepper
- 1 lb skinless, boneless chicken breasts or thighs
- 4 large handfuls of baby spinach leaves
- 1/4 cup chopped fresh cilantro
- pappadums or toast, to serve
Instructions
- Heat the oil in a pot or Dutch oven over medium heat. Add onion, garlic & ginger & cook, stirring occasionally, for 5 minutes or until softened.
- Add curry powder, turmeric & cayenne pepper. Cook for 1 minute or until fragrant.
- Add carrot, sweet potato, broth, coconut milk, salt & pepper. Bring to a boil, then reduce to a simmer. Add chicken. Cover & cook for 25 minutes, stirring occasionally, until chicken is tender & veggies are cooked.
- Remove chicken from the pot & using two forks, shred chicken into small pieces. Return chicken to pot with spinach & cilantro. Cover & cook for about 2 minutes or until spinach is just wilted.
- Ladle into warm bowls & serve with pappadums or toast.