Madras Curry Chicken Soup
This soup is so lovely for a warming weeknight dinner. It comes together quickly and is a hearty enough to be a meal all on it's own. The warm Indian curry powder blend and spicy ginger livens up this chicken soup.
Makes: 6 servings
- 1 tbls olive oil
- 1 large red onion, chopped
- 4 large cloves garlic, minced
- 1 thumbsize piece ginger, minced
- 2 tbls madras curry powder
- 1.5 tsp salt
- 6 oz tomato paste
- 2lbs bonesless, skinless chicken thighs
- 1 pound heirloom tomatoes, chopped
- 4 cups broccoli florets
- 4 cups chicken stock or bone broth
- 1 15oz can full-fat coconut milk
- Heat a large heavy bottomed pot over medium. Add the oil.
- When the oil begins to shimmer, add the chopped onion. Saute until softened, stirring occassionally.
- While onion is cooking, chop the chicken into 2" chunks. Set aside.
- When onion is softened, add garlic and ginger. Saute for another 2-3 minutes, stirring frequently.
- Add curry powder, tomato paste, and salt to pan and cook for 30 seconds more until fragrant.
- Add chicken, broccoli, chopped tomatoes and broth to pan. Stir well and bring to a boil then reduce heat.
- Allow soup to simmer uncovered for approximately 30 minutes until chicken is cooked through.
- Taste for salt, adjust accordingly. Stir in coconut milk.