It’s not complicated. Yet it’s the opposite of simplified. You see? It’s complified.
My blogging friend, Caroline from Pinch Me, I’m Eating!, posted a soup recipe recently that really grabbed me.
It was so simple and sounded so good that I had to make it as soon as possible. And, me being me, I had to complify it.
The flavors in this are wonderful, and Caroline offers the best method for cooking chicken and her almost miraculous method for shredding it. Why didn’t I know about this years ago? You can check it out HERE.
For the soup I used her method with four skinless, boneless chicken thighs. It was the perfect amount for the recipe.
Caroline called for putting all the broth ingredients in at once, then bringing them to a boil.
Me? Since using onion powder is not in my genetic makeup, and I don’t have any in the house, I changed the broth method to include sautéed chopped fresh onion, then I added the spices to toast them a bit, and only after this did I add the remaining ingredients.
No, not a change in ingredients, just in method. Which transformed it from being a quick minute or two, to the normal time it would take to make a soup from scratch. But still, it is easy and quick… and unbelievably good.
I made one other small change – in a nod to the healthy kale in the soup – I used light coconut milk instead of full fat. And, for curry powder, I credit friends Laura and Arch for a wonderful curry powder they brought back from Dubai.
I paired this with a lovely 2016 Bandol from Château Val d’Arenc. Head over the the Provence WineZine to read more about it.
Thank you, Caroline, for this fantastic recipe that has already joined our regular dinner rotation.
~ David
Coconut Curry Chicken Soup
Recipe adapted from Pinch Me, I’m Eating!
For the broth:
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon salt, or to taste
1/2 teaspoon mild chile powder
1/4 teaspoon cayenne
2 14-oz cans coconut milk (I used light)
4 cups chicken broth
1/2 cup lime juice
2 tablespoons soy sauce
2 tablespoons oyster sauce
For finishing the soup:
3 cups shredded cooked chicken
3 large carrots, grated
1 large bunch kale
In a large saucepan, sauté the onion in olive oil until clear and soft. Add the curry powder, salt, chile, and cayenne, and cook for 1 minute. Add all remaining broth ingredients and bring to a boil. Reduce to simmer.
Add the cooked, shredded chicken and carrots; simmer for about 10 minutes, or until carrots are tender.
While the soup is simmering, remove tough stems from the kale, and tear or cut into bite-sized pieces (maybe 2 inches square). Take a moment to squeeze it tight a bit – massaging the kale breaks down the tough fibers.
Stir in kale pieces until wilted and tender – about 7 minutes.
Serve immediately.
Serves 4 as a main course.
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John | heneedsfood
April 6, 2019 at 10:31 pmWow there's so much flavour packed in there, and the variety of textures from tender chicken to fresh carrot. Clever trick with shredding the chicken with a stand mixer!
Cocoa & Lavender
April 7, 2019 at 2:20 pmThis has become one of our new favorites, John – already made it three times!
Christina | Christina's Cucina
April 7, 2019 at 12:29 amOf course you would "complify" it! 🙂 Looks and sounds good, David! I'm sure Caroline is over the moon that you made it!
Cocoa & Lavender
April 7, 2019 at 2:21 pmCaroline liked what I did and reposted it. Sweet of her, don’t you always complify things, too, Christina? (I mean that as a compliment, of course!!)
Eha
April 7, 2019 at 1:10 am'Since using onion powder is not in my genetic makeup' – now I truly know why I click onto anything of yours first . . . yes! Do love the look of this with its east-west spicing profile and shall add your name as to when 'complified' first came into our feeling-world !
Cocoa & Lavender
April 7, 2019 at 2:21 pmI wonder if I can get “complified” officially coined, Eha?
Kelly | Foodtasia
April 7, 2019 at 10:15 amDavid, this soup has an intriguing mix of flavors (Asian plus curry) that sounds just wonderful!
Cocoa & Lavender
April 7, 2019 at 2:22 pmIt really does have a fun flavor profile, Kelly!
Inger @ Art of Natural Living
April 7, 2019 at 12:39 pmMy youngest is the biggest chicken noodle soup fan and it is just too bland for me. This looks like it has great potential for a win-win new soup recipe!
Cocoa & Lavender
April 7, 2019 at 2:24 pmInger – not that you intended to add noodles, but noodles would be great in this!!
Frank
April 7, 2019 at 2:24 pmI like your complifications, David. Onion powder isn't in my genetic make up, either… !
Cocoa & Lavender
April 7, 2019 at 2:46 pmThanks, Frank! And I am willing to bet there is no garlic powder on your genetic make up, either! (Definitely not in mine!)
Marcelle
April 7, 2019 at 3:54 pmI've been on a curry kick, David and this does look like a winner! Your complified version of this soup looks completely delicious! I'm planning to post a spicy Thai shrimp curry recipe we've eat lots of lately soon! Total curry addiction lately. 🙂 This soup is a 'must try' soon for me now too!
Cocoa & Lavender
April 7, 2019 at 7:04 pmI really look forward to your Thai shrimp curry, Marcelle – I know we will love that! Curries are amazing, aren’t they?
Gerlinde de Broekert
April 7, 2019 at 8:22 pmDavid, this is my third attempt to write a comment. Google doesn’t work anymore. I think we are genetically linked because I don’t use garlic or onion powder. I do like all the different textures and flavors in your soup.
Cocoa & Lavender
April 8, 2019 at 1:59 pmGerlinde – I am so sorry you are having problems commenting. I wish I knew how to "fix" Google! Thanks fro your kind comment – and I love being linked to you! 🙂
sherry
April 8, 2019 at 1:08 amthis sounds like a wonderful soup David. i am not a big fan of commercial curry powder so i try to make up my own spices in recipes like this. or if i can buy a fabulous hand-made one, I will do that. great idea re the shredding of the chicken by your blogger mate. very clever but alas i don't have a stand mixer so i will have to keep on shredding, keep on shredding – as Dory might say….cheers sherry
Cocoa & Lavender
April 8, 2019 at 2:00 pmI also like to make my own curry mixtures, Sherry – they taste so much fresher and, honestly, more interesting! The one I used was from a man who made it in the market in Dubai for my friend, and you can actually see the striations of different spices in it!
Ron
April 8, 2019 at 7:57 amDavid, a great soup and one we must try. I love Asian inspired soups so I know I'll love your complified Coconut Curry Chicken Soup. Thanks to the link to Caroline's blog. I love her Kitchen Aid chicken shredding trick.
Cocoa & Lavender
April 8, 2019 at 2:04 pmThanks, Ron – Asian stir fries and soups are some of our go-to meals for weeknights – there is a bit of prep (I call it therapy) and then everything goes together so quickly!
All That I'm Eating
April 9, 2019 at 10:25 amThis is such a great colour and all those flavours sound to warming, I could just eat a whole bowl of this!
Cocoa & Lavender
April 9, 2019 at 7:12 pmIt’s perfect for a chilly and damp evening, Caroline – warms you right up!
2pots2cook
April 9, 2019 at 5:30 pmDefinitely one to make as soon as possible: irresistible since so full of flavours !
Cocoa & Lavender
April 9, 2019 at 7:12 pmThat is exactly how I felt when I first saw the recipe, Davorka!
Valentina
April 9, 2019 at 9:03 pmWow, just jumped over to see that shredding method. Brilliant! The soup sounds divine, and I love that you added the fresh onion. I start almost every soup that way. And I find in soups, the light coconut milk works just as well at keeping it rich and creamy. Perfection.
Cocoa & Lavender
April 12, 2019 at 2:54 pmI love her shredding method, Valentina, even if it gets my mixing bowl dirty! After all, that is what dishwashers (machines or Markipedia) are for!
Kitchen Riffs
April 10, 2019 at 6:47 pmTerrific looking soup! Love that stand mixer trick for the chicken — very clever. Thanks!
Cocoa & Lavender
April 12, 2019 at 2:54 pmThanks, John – I have yet to try it with anything but chicken, but I imagine a slow roasted pork butt would be quite easy to shred this way!
Jean | DelightfulRepast.com
April 12, 2019 at 10:02 pmNor is onion powder in *my* genetic makeup, David. Every time I see a recipe that calls for it, I just shake my head and say "why why why." This sounds superb, and I see we were in sync with our grated carrots!
Cocoa & Lavender
April 13, 2019 at 3:37 pmOh, Jean – you should hear me rail at people who have vats of onion and garlic powder! I just wish people would think how much better their food would taste without them!
Emma @ Bake Then Eat
April 14, 2019 at 4:58 amMy hubby would go crazy for this soup, it has everything in it he loves. Definitely bookmarking it for him.
Cocoa & Lavender
April 14, 2019 at 2:43 pmLet me know what he thinks, Emma!
Andrea_TheKitchenLioness
April 16, 2019 at 5:02 pmDear David, this sounds like a lovely, inspirational recipe for a very tasty soup!
As usual, you did a wonderful job, my friend!
Enjoyed your notes with respect to the little changes you made to the recipe!
Bis bald,
Andrea
Cocoa & Lavender
April 17, 2019 at 1:36 pmThanks, dear Andrea – I think this is a soup your family would love! A friend of mine in Florida added ginger and said it was really good!