Recipe: Creamy Coconut Curry Soup


Those that know me well know that I LOVE coconut in any shape or form.  Prior to this past summer, I never really ventured to cook meals with coconut milk in them--I just left it up to the Thai restaurants and opted for coconut flavored desserts.  I finally decided that it was time I tried a couple recipes using coconut milk.  Turns out that curry powders/pastes go great with coconut and are pretty difficult to mess up! I started with chicken coconut curry and liked it so much that I pretty much ate it for a solid 2 weeks straight.  Then I finally decided that it was time to move on to a soup and so I started to research some recipes.  Much like the chocolate avocado pudding, I compiled a few recipes and took the best ingredients to form my own.  Feel free to edit this recipe to suit your preferences!

*As long as you use coconut milk and broth that is gluten free, this soup can be dairy and/or gluten free!  Omit pepper flakes so that it is elimination diet friendly!

Ingredients (Serves 4):
  • 1 tbsp coconut oil

  • 1/2 small onion
  • 1 tbsp ginger, chopped
  • 1/2 tsp red pepper flakes (I used Korean red pepper powder because that's what I had at home)
  • 2 tsp curry powder
 ( I put in 3 tsps)
  • 2 cups chicken (or vegetable) broth
 
  • 1 14.5 ounce can of coconut milk
  • 1 lime, juiced

  • 6-8 oz of leftover chicken or fish (cut/rip into bite sized chunks)
    • If you do not have leftovers, feel free to cook the protein source while you are chopping things
  • Sea salt and freshly ground black pepper
 to taste
  • Optional: chopped green onion and/or lime wedges for garnish
Directions:
  • Heat oil in a large saucepan/pot over medium-high heat.
  • Add onions and ginger and saut√© until tender (3-4 minutes).
  • Add red pepper flakes and curry powder and cook for another minute or 2.
  • Add the broth and coconut milk. 
  • Bring to a boil, reduce to a simmer, and cook for 10 minutes
  • Stir in leftover chicken/protein and continue simmering on low until protein is heated.
  • Squeeze in lime juice
  • Add salt and pepper to taste for seasoning.
  • Serve in soup bowl and garnish with green onion.
  • Note: If I am eating this as a meal, I like to serve it with some brown rice.
Enjoy!

Feel free to let us know if you add any more ingredients that make it even more delicious!

All the best, 
Christine

Photo from www.corbisimages.com





Dr. Cho, ND is a naturopathic doctor based in Pickering, Ontario and Richmond Hill, Ontario.  She maintains a private practice focused in pain management and sports nutrition, in addition to a general family practice at Durham Natural Health Centre.  To learn more about Dr. Cho, book a complimentary 15 minute consult by clicking here.  Not in the Durham Region?  Contact her through AnAvocadoADay@gmail.com to learn about more options.


3 comments:

Anonymous said...

It was kind of bland I added some salt and about 1 tsp of brown sugar. I would add garlic in with the onion next time too.

Anonymous said...

Also added cubed butternut squash and some chopped kale in additon to the brown sugar.

Christine Cho said...

Thanks for the feedback! Without the salt it can definitely be bland... I typically don't use a ton of salt and that's why I add to taste as opposed to measuring out a tsp or so.

Good call with the garlic--I usually make my own chicken broth with tons of garlic in it so I skipped out in this recipe.

Happy eating!

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