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We went to Boston recently and it snowed. On the first day of Spring. It wasn’t a big deal to the locals, but to this Louisiana-girl it was grand. We haven’t seen snow since 2007. Or was it 2008? Anyway, it’s been a while. Between the crazy weather, too much fun and air travel, Mr. Little White Apron contracted the dreaded Airport Death Virus and was down for the count. What he needed was some spicy chicken soup with lots of vegetables to cure him.

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I’m just going to assume that everyone knows how to make chicken broth, not stock, but broth. There is a difference. I added a little ginger to my broth as it simmered just to give it a little kick. If I had them, some kaffir lime leaves wouldn’t have gone amiss either. But alas, I didn’t have them. That’s where you start. Make the broth first, strain and set liquid aside. When the chicken is cool enough to handle remove it from the bones and shred or chop into bite-sized pieces.

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Curried Coconut Chicken Soup

  • 1 large onion, chopped finely
  • 3 T fresh ginger, chopped finely
  • ½ bunch green onions, white part only, chopped finely
  • 1 large jalapeño, seeded, chopped finely
  • 4-5 cloves garlic
  • ¼ cup neutral oil, such as grapeseed, avocado or canola
  • 6-8 cups stemmed greens, such as kale, chard or mustard
  • 3 T curry powder (not hot! I used garlic curry powder)
  • 2 T red curry paste
  • 2 tsp gochugaru or sambal oelek
  • 8-10 cups chicken broth
  • 1 14-oz can coconut cream (not milk!)
  • 4-5 cups shredded chicken
  • s + p to taste
  • Green onions (green part), limes, cilantro, sliced jalapeño for garnish

Heat oil in a large heavy-bottomed pot. Cook onion, ginger, green onions, jalapeño and garlic over medium-high heat until soft, about 5 minutes. Add greens, a little at a time, to vegetables. Stir to combine. You can add some of the chicken broth (½ cup or so) to help the greens wilt. Cook, covered, for 7-10 minutes, stirring frequently, until greens are wilted but not browned. Add curry powder, curry paste and gochugaru or sambal oelek (in a pinch sriracha will do). Stir to combine. Let cook over medium heat another 5-10 minutes to allow spices to marry. Add in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add in coconut cream and reserved chicken. Simmer another 5 minutes to allow chicken to heat up. Taste and adjust seasonings with salt and pepper. Serve with garnishes of lime, green onion, chopped cilantro and sliced jalapeño. Serve hot.

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  • I know that sounds like a lot of spice, and it is. But don’t fret. The coconut cream calms it all down. If you’re worried about too much spice don’t add the whole amount. Taste after you add the coconut cream and see if it needs more.
  • I used key lime avocado oil as my neutral oil. I really like this one. But feel free to use whatever oil you have.