Curried Chicken and Coconut Soup

Contributor
Curried Chicken and Coconut Soup
Curried Chicken and Coconut Soup
Dan Jones

Curried Chicken and Coconut Soup

This satisfies the cravings for a chicken curry, and it can also be stretched with rice or noodles for those who want the full experience. I find low- or reduced-fat coconut milk is preferable to the full-fat version in a soup since it strikes a note of luxury without being overly rich. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.

6
Servings
246
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds free-range chicken thighs and drumsticks
  • 2 shallots, peeled, halved, and thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 1 medium-hot green chile, core and seeds discarded, and cut into thin strips an inch long
  • 1 rounded teaspoon Goan curry powder
  • 4½ Cups sliced leeks
  • 1 14-ounce can light coconut milk
  • 2 Tablespoons lime juice
  • Large handful coarsely chopped cilantro, plus extra to serve

Directions

Preheat the oven to 350 degrees F.

Heat a large cast-iron casserole over medium heat, season the chicken pieces with salt, and brown on either side, then remove them to a bowl. You should be able to do this in a single batch. Add the shallots and cook in the rendered fat for a minute or so, stirring frequently, until softened and lightly colored, then add the garlic and chiles and continue to cook briefly until fragrant. Stir in the curry powder and cook for a moment longer. Stir in 2½ cups water, season with salt, then return the chicken to the pan, bring to a boil, cover, and cook in the oven for 1½ hours, stirring in the leeks halfway through.

Remove the chicken pieces and shred the flesh using a knife and fork, discarding the skin and bones. Stir the meat back into the soup base, then add the coconut milk and a little salt and gently reheat, without allowing the soup to boil. Stir in the lime juice and cilantro and serve in warm bowls sprinkled with cilantro.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
12g
19%
Sugar
6g
N/A
Saturated Fat
6g
28%
Cholesterol
75mg
25%
Protein
17g
33%
Carbs
16g
5%
Vitamin A
76µg
8%
Vitamin B12
0.4µg
7.2%
Vitamin B6
0.5mg
27.1%
Vitamin C
30mg
50%
Vitamin E
1mg
4.8%
Vitamin K
39µg
49%
Calcium
60mg
6%
Fiber
2g
9%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
2mg
13%
Magnesium
41mg
10%
Monounsaturated
3g
N/A
Niacin (B3)
4mg
22%
Phosphorus
176mg
25%
Polyunsaturated
2g
N/A
Potassium
404mg
12%
Riboflavin (B2)
0.2mg
11.4%
Sodium
118mg
5%
Thiamin (B1)
0.1mg
8.7%
Zinc
2mg
12%