Curry Chicken Soup

Curried chicken soup

Curried chicken soup


1 can of regular coconut milk (not low-fat)
1 container healthy chicken stock or broth (mine is from Whole Foods)
2 chicken breasts, cut into small pieces
2 small potatoes*
fresh ginger, finely grated
curry, either powder curry or curry paste (I used both) enough to your taste
fresh cilantro (about ¼ cup)
optional: scallions
optional: hot sauce

(*You can substitute the potato for another vegetable or other items. I only had the potatoes on hand and I wanted something else in the soup to hearty-up the soup up a bit. Alternatives could be bamboo shoots, baby corn, spinach, bokchoy, snap peas, or some other Asian type of vegetable.)

Brown the chicken in some oil in a soup pan. Remove the chicken after browning, remove excess oil, and add to the pan the curry and the ginger. Before they burn, add a little bit of chicken broth. Let it simmer a bit. Add the rest of the broth and the can of coconut milk. Add the chicken back in and the curry and potatoes. Let it come to a boil and then reduce down to a simmer for about 20 minutes. Cook until potatoes are tender. Add fresh cilantro and scallions at the end. Season as needed.