Soup Addict – Chicken Curry Soup

For as long as I can remember, I have been a soup addict. It might have stemmed from the crockpot soups I used to get from the rink after a long test day… Or maybe it’s from my mom’s homemade chicken soup she made after every roast chicken dinner… Or was it from my sick days at Grandma’s house with the oh-so-soothing soup she would concoct to make me feel better? I’m not entirely sure when it first started, however, I do know that I could live on soup 24/7! (I made sure to stop at the The Original Soupman, a.k.a. The Soup Nazi, in NYC… Thats how crazy I am about soup. [I made sure to watch for my free bun just like George Costanza!]).

I thought it was time to share my love of soup with you, so I had to go big or go home! I have lately been loving Curry spice. I just can’t get enough. Today I made a big ol’ pot of Chicken Curry Soup. I don’t usually toot my own horn, but DANG, IS IT GOOD!

Ingredients

• 4 boneless and skinless chicken breasts, cubed into medium-sized pieces
• 1/2 cup soy sauce
• 5 cloves garlic, crushed
• 2 large yellow onions, chopped
• 4 teaspoons fresh crushed ginger
• 2 cups water
• 2 cup coconut milk
• 3 teaspoons curry powder
• 1/2 teaspoon chili powder
• 1 tablespoon cornstarch
• 1/4 cup green onions, chopped
• 1/4 cup sliced almonds, toasted
• 1/2 cup golden raisins
• Salt
• Pepper
• 2 tablespoons olive oil

What’s next?

1. Marinate the chicken cubes for one hour with some black pepper and soy sauce.

2. In a large pot, saute garlic, onion and ginger in olive oil until slightly browned. Add chicken, mix thoroughly and continue cooking until the chicken is lightly browned. Add 2 cups of water, reduce the heat and cook for 15 minutes.

3. Add coconut milk, curry powder, chili powder and cornstarch. Simmer for 20 minutes, stirring occasionally.

4. Serve with green onions, almonds and raisins.

I seriously cannot get enough!

Happy Thanksgiving to all my Canadian friends! Who knows… Maybe I will be trying to make a Turkey Curry next?

-Stacy