Had some left over chicken and rooasted potatoes in the fridge so I made soup. We had a curry coconut soup at a so-so ‘asian fusion’ place yesterday and it wasn’t much of a leap of deduction to go “I could do better than this with leftovers.”
So, since I had chicken and potatoes already cooked and waiting their turn in the leftover plate I came up with the following -
Dennis’ Chicken Potato Coconut Curry Soup
Melt 1 tablespoon of butter in a saucepan.
Add 2 tablespoons of flour and stir make a roux. Â Let it cook a minute or two to cut the raw flour taste.
Pour in one can of chicken broth and whisk smooth.
Add one tablespoon of -
- Chopped Garlic
- Minced Ginger
Add in 1/4 to a 1/2 teaspoon of -
- Ground Cardomon
- Tumeric
- Curry Powder
- Red Pepper (ground or flakes)
- Onion Powder
Pour in 1 can of Coconut Milk, whisk smooth.
Add in 1.5 grilled chicken breast
Add in 1 cup roasted potatoes
Simmer till slow boil stirring to rotate the potatoes on top to the bottom and cut back the heat and simmer as long as you can stand the smell and not eating it. About 30 minutes for me.
Salt to taste and spoon up in a bowl as a thick soup (my preference) or ladle over steamed white rice (Laura’s choice). Â Top with a dash of red pepper flakes and spoon a dollop of coconut yogurt in the middle.
Try it, if you don’t like it then you’re just weird.
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