Chicken Curry Soup

Sense of Home

Yes, I know, it is not soup season anymore, but I would argue that this is an island soup, where it is always warm, and the spice can make a person sweat, producing a cooling effect.  Plus I love soup and I think it is always soup season so I actually went in search of a spicy soup recipe.

I've had this can of coconut milk in my pantry for a while now, can't remember the recipe that prompted me to purchase it or why I did not use it when I bought it, but, there it was, sitting between the beans and the chicken stock looking a little lonely.  I would need chicken for this recipe, so out came a whole chicken from the freezer, neck and all.  This would provide both the chicken and the stock for the soup.  Though I needed to cook some chicken, this recipe would actually be a good way to use up left over chicken.

The Fresno pepper has the same level of heat as does the jalapeno pepper.  They are bright green as they grow, turning orange or red once they have fully matured.  I chose to use this pepper both for the amount of heat it would deliver and the color.  I believe adding a variety of colors to a dish provides eye appeal, making the dish taste better, not to mention a variety of colors provides a variety of nutrients in our diet.

Chicken Curry Soup

~From the Sense of Home kitchen; adapted from Bon Appetit, August 1993~

Serves 4

2 cups chicken stock

1 13 1/2- to 14-ounce can unsweetened coconut milk

1/2 tablespoon curry powder

1 Fresno chili pepper, minced

2 cups cooked, chopped chicken
1 tablespoon fresh lime juice

For Garnish:
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken stock, coconut milk, curry powder, and chili to a simmer in a heavy medium-sized pot  over medium heat. Simmer for 10 minutes, add chicken and continue to simmer as chicken warms and flavors blend, about 5 minutes.  Mix in lime juice; season with salt and pepper.

Spoon rice into individual soup bowls, ladle soup over rice and garnish with green onion and cilantro.  Serve lime wedges separately.


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