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Another great use for poached chicken and super simple — and quick —  to make. I love curry and ginger on cold days, especially when the body feels a little achy from flu season.

coconut curry chicken soupWhat you need:

  • Sesame seed oil
  • 3/4 c thinly green onions, divided
  • 2 garlic cloves, finely chopped
  • 2 tsp garlic chili sauce
  • 6 c chicken broth
  • 1 13.5-oz can coconut milk
  • 1/2 c cream of coconut
  • 2 tsp Sriracha sauce
  • 2 tbs cane sugar.
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 3 c tatsoi (or spinach or Bok Choy)
  • 2 c shredded poached chicken breast (about 1 lg breast)
  • 1/4 c + 1-2 tbs chopped fresh cilantro (the extra is for garnish)
  • 1/4 c chopped fresh basil
  • 1/4 tsp crushed red pepper
  • 1 lime, juiced

What you do:

  • Lightly coat bottom of French oven with sesame seed oil.
  • Heat and sauté 1/2 c green onion and garlic until tender.
  • Add chicken broth,
  • Bring to a boil.
  • Reduce heat to low.
  • Whisk in coconut milk, cream of coconut, Sriracha, sugar, curry and cumin.
  • Add tatsoi and chicken.
  • Stir in cilantro, basil and red pepper.
  • Continue cooking until chicken is heated through.
  • Add lime juice.
  • Pour into individual serving dishes and garnish with remaining green onions and cilantro, if desired.
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