The recipe for this Curry Coconut Chicken Soup started from a Sunday fridge cleanout.
A picked-at rotisserie chicken, leftover coconut milk, and yellow curry paste in my fridge turned into this soup I am currently obsessed with.
I bet broccoli would have been good in this but I had none!
It’s one of those soups that gets better by day two when the flavor really develops. I have a feeling I am going to be making this until I get sick of it (not likely) allllll winter. It’s probably the first thing I’d turn to if I was sick. Extra jalapenos to clean out the sinuses!
Ingredients involved:
The first step is to pick the chicken meat off the bone. I take off the skin.
We will saute onions in oil.
The curry paste and the garlic go in. Then we add in the chicken carcass with the chicken stock, brown sugar & jalapenos.
I was going to show pictures of that but I don’t think anyone wants to see a chicken carcass.
ANYWHOOO. Once that has simmered, we take out the bones and then add in the potatoes.
Potatoes get cooked and we finish it all off with coconut milk, chicken, and cilantro.
Rice goes in as well. You can always omit this or add rice to your leftovers.
It’s full of goodness.
I bet sweet potatoes or carrots would be fun.
Garnish with jalapenos (if you like it spicy) and cilantro.
Hooray for soup season!
Curry Coconut Chicken Soup
makes 5-6 servings
- 1/2 rotisserie chicken
- 2 teaspoons vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 heaping tablespoons yellow curry paste
- 32 oz chicken stock
- 1 tablespoon brown sugar
- ¼ jalapeno, thinly sliced
- 2 russet potatoes, cubed
- 15 oz. coconut milk (full fat)
- 2 cups cooked rice
- salt & pepper to taste
- ½ cup chopped cilantro, plus more for serving
Remove the meat of the chicken from the bones and set aside.
In a large heavy pot over medium heat, sauté onion in oil until softened, about 4-5 minutes. Add the yellow curry paste and garlic and cook for about 2 minutes, stirring occasionally.
Add chicken broth, chicken bones, jalapenos and brown sugar to the pot. Bring to a boil and then simmer for 20 minutes. Remove chicken bones from the the broth and set aside on a plate. Pick any meat off of the bone and place with reserved chicken. Add potatoes to the soup and cook for 10 minutes. Stir in the reserved chicken meat, coconut milk, cooked rice and cilantro. Heat for an additional 5 minutes, season with salt & pepper to taste. Serve hot with chopped cilantro and jalapenos (if you desire!).
