I’m so happy we’ve officially entered soup season. The past few weeks I’ve made soup for dinner once a week and I’m guessing it will be a dinner staple until sometime this spring. Now, keep in mind that I don’t like to make the same thing for dinner very often so this soup season requires lots of different recipes. I have a new one to share with you today – we’re having it for dinner tonight and I can’t wait.
Chicken & Coconut Curry Soup
Adjusted from a recipe seen in Crock Pot Soups & Stews
6 cups chicken stock (or broth)
2 cups water
2 cans (approx 14 oz each) lite coconut milk
1 leek, sliced into quarter moons
3-4 TB curry powder
2 stalks lemongrass, minced
1 TB fresh ginger, peeled & minced
6-8 boneless, skinless chicken thighs
1 package (6 oz) baby spinach leaves
1 cup brown rice
salt & pepper
1. Combine ingredients through chicken in your crock pot and cook on low 10 hours or high for 6.
2. Remove the chicken from the crock pot and cut into bite-size pieces. Add back to the soup. Add spinach and rice and cook on high for 10 minutes.
3. Squeeze in the juice of the limes, season with cilantro and salt & pepper. Stir and then serve.
Note: Some curry is spicy but if you use yellow curry powder (look in your spice section) it is not spicy at all, just savory. If you want some heat add some red pepper flakes to taste or even a dash or two of hot sauce when serving.