Sunday, December 5, 2010

A yummy and hearty curry soup

I found this recipe on She is such a fantastic chef and everything I have made from her blog has been fabulous! This soup is no exception. I added a little more seasoning than she called for and I used chicken instead of beef because its what I had on-hand. Even my kids ate some soup (they are both self professed soup haters). Just be forewarned that the red cabbage in the soup turns the chicken a lovely shade of lilac. :)

Chicken Curry Coconut Soup

3 cans coconut milk
1.5 cups stock (veggie or chicken)
3 lbs chicken breast, cubed
4 small sweet potatoes, peeled and quartered
1/2 bag of baby carrots
1 head purple cabbage, shredded
1.5 tbsp red curry paste
3/4 tsp curry powder
1.5 tsp sea salt
1/2 tsp ginger powder

Take all of the ingredients and place in a slow cooker or large soup pot. Cook on low for 5-8 hours. Serve and enjoy!!

1 comment:

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