Coconut Curry Soup

CCS2Yesterday, Frank of Tales From a Middle Class Kitchen was talking about some Indian spices he ordered and then he went and bought a bunch of stuff at a local Indian store. This made me want Indian food. Our local grocery store has a very nice International Foods section where I can get everything I need to make foods from many different cultures, or at least some Americanized version of them.

So Indian food it was yesterday! Or this soup which is sort of Indian-esque or maybe kind of Thai. All I know is that everyone in my house said they would eat it. Win win!

Coconut Curry Soup
Four cups broth of choice. I used chicken.
One can of low fat coconut milk
Four sliced chicken thighs
Two tbsp tomato paste
1/2 cup onion or something onion like. I used leeks
2 crushed cloves of garlic
Curry – I used about a tbsp
Cayenne – I used about 3/4 a tsp. It was HOT!
3/4 cup lentils of choice. I used Urad Dal, the little black lentils that, when huskless, are white.

Now pay attention! This is a hard recipe to follow.

1. Put everything in a slow cooker and stir it up.
2. Turn the slow cooker on high for four hours. Stir it once in a while because it’s going to smell really good and you will want to get close to that delightful aroma.
3. Serve either plain or over rice.

It’s a miserable cold and rainy day in Central Maryland. The midwest is in a very severe and dangerous deep freeze. This is a soup that can be made as spicy as you like to chase the cold away. Please also note that if you leave out the chicken and use vegetable broth, you will have a lovely vegan version of this soup.

Stay warm and dry today. Relax on these last few days of your winter break.


2 thoughts on “Coconut Curry Soup

  1. Jenny Wohl

    Hey Paula, I made this yummy soup to keep us warm while it’s -20 outside. I added lime and ginger mad carrots and red peppers along with rice noodles. It is so good!


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