- Yield: 6-7 servings
- Prep Time: 60 minutes
- Cook Time: 60 minutes
Curry Soup
If you are a fan of curry, this gluten free curry soup will be the perfect out of the box dinner! The lemon grass and coconut milk really give this soup the deep and interesting flavors you want in a good curry. However, I would highly recommend removing the lemon grass after you are finished cooking the soup. Its a little woody in texture and harder to chew. Not that I would know from experience or anything...
Find original recipe at hungryhuy.com
Ingredients
- chicken - 2 lbs
- potatoes - 1 1/2 lb
- carrots - 1/2 lb
- medium onion - 1 finely chopped
- garlic - 4 cloves finely chopped
- lemon grass - 2 stalks cut into 5 inch pieces and smashed to expose more leaves
- bay leaves - 3
- coconut milk - 1/2 c
- sugar - 2 tsp.
- chicken broth - 2-3 cup
- water - 2-3 cups
- Marinade
- salt - 2 tsp
- onion powder - 2 tsp
- curry powder - 2 tbs
Instructions
- Cut chicken into large 2-3" chunks if using large pieces.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours but cooking it immediately is fine too.
- Cut onions and carrots into 2" chunks, deep fry in coconut oil until lightly browned.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add coconut oil if you're using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- Return the flame to high heat, then reduce to a low boil until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
- Add coconut milk until it hits a boil, then turn off the heat.
- You can also accent with a squeeze of lemon and sambal for heat if you want.
