One of my favourite meals is homemade soup. It is perfect after a good play in the rain or snow. It is soothing after a hard day. It seems to have healing powers when fighting a bug. I love it! A particular favourite of mine is Coconut Curry Soup. This recipe came about when I was looking for a new way to use the post-roast-chicken-dinner chicken stock. Now, to be honest, half of the pleasure of making a roasted chicken/turkey dinner, is knowing that for lunch the next day will be this soup!
I am offering here my recipe using my veggie broth so any vegetarians listening can just omit the chicken and add firm tofu in its place. For other options you can omit the rice noodles and add 1/2 cup uncooked brown rice, quinoa, or orzo in its place. This soup also freezes really well. Pre-portion before freezing so you can warm it up on a low setting in the microwave for a quick, healthy lunch later on!
Coconut Curry Soup ~ makes 6-8 servings (depending on how much your stock reduces while bubbling away)
In a large pot, bring to a boil:
Add to the water and bring back up to boil for 5 minutes:
Bring down to a gentle simmer for approximately an hour. Pour through a colander, saving only the broth. Put broth back into pot, bring back up to a boil and add:
Boil until chicken is fully cooked. Bring heat down to medium and add:
Stir thoroughly and allow to bubble gently until the noodles are soft. Delicious when served with a sliced green onion garnish.
*Food Facts* Onions have been found to aid in prevention of cardiovascular disease, diminish the risk of blood clots, protect against stomach and other cancers, and improve lung function, especially in asthmatics...they do more than just add flavour to the soup!
Namaste
I am offering here my recipe using my veggie broth so any vegetarians listening can just omit the chicken and add firm tofu in its place. For other options you can omit the rice noodles and add 1/2 cup uncooked brown rice, quinoa, or orzo in its place. This soup also freezes really well. Pre-portion before freezing so you can warm it up on a low setting in the microwave for a quick, healthy lunch later on!
Coconut Curry Soup ~ makes 6-8 servings (depending on how much your stock reduces while bubbling away)
In a large pot, bring to a boil:
- 4 cups water
Add to the water and bring back up to boil for 5 minutes:
- 2 small onions, roughly diced
- 3/4 cup turnip, finely diced
- 1 cup carrots, roughly diced
- 1 large tomato, roughly diced
- 1/2 tsp celery seed
- 1 tsp fresh garlic, minced
- 2 tsp fresh ginger, minced
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 2 tbsp fresh basil, minced
- 2 inch sprig fresh oregano
- 2 tbsp fresh flat leaf parsley, minced
- 1/4 tsp ground cloves
- 1 tbsp lime juice
- 1 tbsp grapeseed oil
Bring down to a gentle simmer for approximately an hour. Pour through a colander, saving only the broth. Put broth back into pot, bring back up to a boil and add:
- 2 skinless, boneless, lean chicken breasts, diced
- 1 tsp cumin
- 1/2 cup sliced mushrooms
- 2 tsp medium curry powder
Boil until chicken is fully cooked. Bring heat down to medium and add:
- 1 can coconut milk
- 1 cup dry rice noodles
Stir thoroughly and allow to bubble gently until the noodles are soft. Delicious when served with a sliced green onion garnish.
*Food Facts* Onions have been found to aid in prevention of cardiovascular disease, diminish the risk of blood clots, protect against stomach and other cancers, and improve lung function, especially in asthmatics...they do more than just add flavour to the soup!
Namaste
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