Coconut Curry Chicken Soup

You know those meals that you can’t get out of your head, even years later? Sometimes it’s a fancy five-star experience and sometimes its a soup at a grocery store to-go counter.

Years ago when I was working in public relations in NYC, we would head to this little grocery store called “Gourmet Garage” for lunch. Not only did they have the most amazing soup selection, but they’d also include a pot of basmati rice on the side. We’d put a scoop of the rice in first and then top it with our soup of choice. Genius? I think so. I’m sure they didn’t invent this concept, but it was news to me and made everything thatmuch better.

There was one soup that I kept going back for over and over, the “mulligatawny”– a name that I had/have no idea how to pronounce, but couldn’t care less. Sadly, I never saw it anywhere ever again and could only dream about what it was made of. After many jumbled google searches, I’ve finally figured it out. It’s a traditional curry style soup with lentils, coconut milk, and plenty of spices.

There are many variations all over the web, but I decided to take a stab at my own interpretation. The best way I can describe the flavor? It’s like Indian butter chicken in a bowl (but probably a lot healthier). Heaven on earth. You can load up the toppings and even add the turmeric rice if you’re feeling fancy, but it definitely doesn’t need either. Add some naan and you’re good to go! (I only had ‘regular’ bread, but it still does the dipping job.)

Bowl of coconut curry chicken soup with turmeric rice.

INGREDIENTS:
(serves 4-6)

1 green apple, peeled and chopped
2 carrots (about one cup chopped)
1 small yellow onion, chopped
1 (15oz.) can diced tomatoes
1 (15oz.) can full-fat coconut milk
1/2 cup dried red lentils
3 cups chicken or veggie stock
1/4 cup butter or ghee
3 garlic cloves, chopped
1 TBSP minced ginger
1.5 TBSP curry powder
1/2 TSP paprika
1/2 TSP cumin
1/2 TSP cinnamon
1/2 TSP turmeric powder
1 TSP salt
pinch black pepper

Optional: 2 organic chicken thighs (or breasts)

Turmeric Rice:
1/2 cup basmati rice
1 cup water
1 tsp turmeric
1/2 tsp garlic powder
salt + pepper to taste

Combine everything into a small pot and bring to a boil. Turn on low and cover until cooked through, about 15 minutes.

TO MAKE:

Cook chopped onion and carrots over medium heat with a splash of oil (I used coconut) for about 5 minutes in a large pot. Add in butter, ginger, and garlic, cook for a couple more minutes.

Add the rest of ingredients and stir to combine. If you’re using chicken, add the whole pieces in now. Cook entire pot on low for about 40 minutes, until lentils and chicken are cooked through.

Remove the chicken and shred using a fork.

This is where you’ll want to decide on texture. If you want a completely creamy soup, blend everything in a blender and add back into the pot. I wanted to keep some texture so I blend the whole soup, but only for a few seconds. You could also use an immersion blender as well.

Add the chicken back in and stir to combine. Adjust salt and pepper if needed. Store in the fridge or freeze for even longer!

Optional toppings: coconut yogurt, cilantro chopped cashews, and/or turmeric rice.