what to do on a cold rainy fall day? make soup, naturally. this chicken curry soup takes some time, but it’s worth it.
my advice, chop up everything ahead of time, then throw it in the pot and step away.
i got my face in the picture as jason was trying to capture the amount of things that went into this soup from above. clockwise from the upper left on the left hand cutting board that is garlic, cilantro, shallots, peppers, mushrooms, jalapenos, ginger and scallions. the other cutting board contains corn fresh off the cob, shredded chicken, and lime juice/zest. not pictured is the chicken stock, coconut milk, and curry paste.
- 2 tablespoon olive oil
- 2 shallots, minced
- ½ cup cilantro, chopped
- 2 garlic cloves, minced
- 1 jalapeno, minced (take the seeds out for less heat)
- 1 tablespoon ginger, minced
- 2 scallions, very thinly sliced
- 1 cup mushrooms, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 cup corn kernels
- 2-3 medium sized chicken breasts
- salt and pepper to taste
- 14 oz can coconut milk
- 5 cups chicken stock
- 2 tablespoons red curry paste
- zest and juice of 1 lime
- 2 scallions, thinly sliced for garnish
- 2 tablespoons cilantro, roughly chopped for garnish
- ½ avocado, thinly sliced, for garnish
- lime wedges, for garnish
- Heat 1 tablespoon olive oil in a medium pan. Add chicken breasts and cook until cooked through. Move chicken to cutting board. Using 2 forks, shred the chicken breasts.
- In a large pot, heat the remaining olive oil. Add in all the vegetables and herbs under the “soup” ingredients. Cook for 4-5 minutes, until fragrant. Add in broth, coconut milk, and curry paste. Mix well. Bring to a boil, add in chicken, and reduce heat. Cook for 25-30 minutes on low heat, or until the soup has thickened.
- Serve with garnishes on the side or in the soup, depending on your preference.
recipe adapted from food52.