Warm, creamy, flavorful chicken soup. We love the version from The Joy of Cooking. It's warm and inviting--something about the velvety chicken and warm spices with the apple make it perfect for cold winter days, and rainy days. It's also conveniently fast. Lassis would be incredibly refreshing with this. The soup is gluten- and dairy-free.
The Joy of Cooking
Makes about 5 cups
about 30 minutes
*2 pounds chicken thighs (I used breast meat)
*3 Tablespoons vegetable oil
*1 medium onion, thinly sliced
*2 cloves garlic, minced
*one 1-inch piece fresh ginger, peeled and finely minced
*1 Tablespoon curry powder
*2 Tablespoons water
*4 cups chicken stock
*1/2 teaspoon salt
*1 cup unsweetened coconut milk (optional, but worth it)
*1/2 cup hot cooked rice for each serving
*fresh coriander/cilantro leaves
Skin, bone, and cut chicken into bite-size pieces.
Heat oil in a soup pot over medium-high heat. When hot, add the onion and cook until golden brown, 7 to 8 minutes.
Add and cook garlic, ginger, and curry powder. Stir to keep from burning.
Add the chicken along with 2 Tablespoons water.
Cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, 3 to 4 minutes.
Stir in chicken stock and salt; bring to a boil, then reduce the heat to medium, and simmer until the chicken is cooked through, 20 to 30 minutes.
Stir in the coconut milk and simmer for 5 minutes more.
Divide rice among bowls (1/2 cup for each bowl). Ladle the soup and garnish with lemon wedges, cilantro, and apples.