I hope you're not sick of soup yet. I never could be. But if you are, this one might just liven up your routine. It takes a true American classic--chicken and wild rice soup--and kicks it up a bit with the addition of rich coconut milk, curry powder, and a few fragrant and pungent spices.
To be honest, I wasn't quite sure what I'd think of this. Frankly, I was pretty surprised I wanted to try a curry recipe so badly. It's not usually something I lean toward. But something about the promise of coconut milk, rice, and spices that would keep me warm on the coldest, snowiest of days sounded so, so right. And it was.
I was warm, and full, and happy. Who doesn't love that?
Warming curry, cumin, and ginger pair with coconut milk to put a decidedly Indian spin on all-American chicken and wild rice soup.
Curried Chicken and Wild Rice Soup
adapted from Gimme Some Oven
Ingredients:
1 c. uncooked wild rice
1 TBSP olive oil
1 medium white onion, diced
2 large carrots, peeled and diced (about 1 c.)
2 stalks celery, diced (about 1 c.)
3 cloves garlic, peeled and minced
4 c. chicken stock
3 c. cooked, shredded chicken
2 tsp. yellow Madras curry powder
1/2 tsp. cumin
1/4 tsp. ground ginger
1 bay leaf
1/2 tsp. Kosher salt
1/2 tsp. white pepper (black will also work, but white pepper has a different heat)
1 (14-oz.) can coconut milk
chopped cilantro, for garnish
Directions:
1. Cook the wild rice according to package directions.
2. Meanwhile, heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery and cook until the onion is soft and translucent, 6-7 minutes. Add in the garlic and cook 1-2 minutes more, stirring occasionally. When the garlic is fragrant, add the chicken stock, chicken, curry powder, cumin, ginger, bay leaf, salt, and pepper. Stir to combine then add in coconut milk. Bring the soup to a simmer, then reduce heat to medium-low and continue simmering, partially covered, until the rice is done.
3. When the rice is cooked, remove the bay leaf from the soup then stir in rice to combine. Taste and adjust seasonings as desired. Ladle into individual bowls and top with cilantro, as desired.
Yield: 6 servings
To be honest, I wasn't quite sure what I'd think of this. Frankly, I was pretty surprised I wanted to try a curry recipe so badly. It's not usually something I lean toward. But something about the promise of coconut milk, rice, and spices that would keep me warm on the coldest, snowiest of days sounded so, so right. And it was.
I was warm, and full, and happy. Who doesn't love that?
Warming curry, cumin, and ginger pair with coconut milk to put a decidedly Indian spin on all-American chicken and wild rice soup.
Curried Chicken and Wild Rice Soup
adapted from Gimme Some Oven
Ingredients:
1 c. uncooked wild rice
1 TBSP olive oil
1 medium white onion, diced
2 large carrots, peeled and diced (about 1 c.)
2 stalks celery, diced (about 1 c.)
3 cloves garlic, peeled and minced
4 c. chicken stock
3 c. cooked, shredded chicken
2 tsp. yellow Madras curry powder
1/2 tsp. cumin
1/4 tsp. ground ginger
1 bay leaf
1/2 tsp. Kosher salt
1/2 tsp. white pepper (black will also work, but white pepper has a different heat)
1 (14-oz.) can coconut milk
chopped cilantro, for garnish
Directions:
1. Cook the wild rice according to package directions.
2. Meanwhile, heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery and cook until the onion is soft and translucent, 6-7 minutes. Add in the garlic and cook 1-2 minutes more, stirring occasionally. When the garlic is fragrant, add the chicken stock, chicken, curry powder, cumin, ginger, bay leaf, salt, and pepper. Stir to combine then add in coconut milk. Bring the soup to a simmer, then reduce heat to medium-low and continue simmering, partially covered, until the rice is done.
3. When the rice is cooked, remove the bay leaf from the soup then stir in rice to combine. Taste and adjust seasonings as desired. Ladle into individual bowls and top with cilantro, as desired.
Yield: 6 servings