Tuesday, May 13, 2014

Chicken Soup in Coconut Cardamom Broth

I'm hopeful that the last cold snap is behind us and that spring is here for real now.  After Sunday's snow storm, we still have a few patches of snow here and there, but the sun is peeking out from the clouds and the sky is blue.  It's almost summer.

But for what I hope was the last bit of chilly weather, during which I crave comforting meals like hearty soups, I made this delicious chicken soup in a creamy coconut milk broth seasoned with cardamom and star anise.

This soup was just what the weather called for.

Chicken Soup in Coconut Cardamom Broth

  • 2 tablespoons coconut or olive oil
  • 1/2 sweet yellow onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • salt and pepper
  • 1 teaspoon cardamom
  • 1 can (14 ounces) unsweetened, full-fat coconut milk
  • 4 cups low-sodium chicken broth (preferably homemade)
  • 3 medium red potatoes, cut into bite-sized pieces
  • 4 boneless chicken thighs (or breasts), cooked and shredded
  • star anise
  • handful of fresh baby spinach leaves
  • 1/3 cup cream

Heat a stock pot over medium heat, then add the oil.  Add the onion, celery, carrot, garlic and ginger to the hot oil, with a pinch of salt and pepper; cook for about 5-7 minutes until softened, stirring occasionally.  Stir in the cardamom and cook for another minute.  Add the coconut milk, broth, potatoes, chicken and a few star anise.  Bring to a boil, then cover and simmer over low heat for about an hour.  Use a spoon to skim off and discard any chicken fat that rises to the surface.

Before serving, taste and add more salt and pepper, if needed.  Stir in spinach and cream.

Yields 4-6 servings

Recipe from Curly Girl Kitchen

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