Monday, April 16, 2012

coconut curry soup

2 chicken breasts
5 red potatoes
2 cups chicken stock (I used home made chicken stock that was pretty condensed, so you may need more to add flavor... also if it’s canned you may want to do without the salt)
8 cups water
2 cans coconut milk/cream
2 red bell peppers
2 granny smith apples
1 stick of butter
4Tbs cumin 
1Tbs hot curry powder
1Tbs fish sauce
1/8 -1/4  cup brown sugar or coconut palm sugar
2tsp tumeric powder
1tsp cayenne powder
dash cinnamon 
dash ground pepper
dash nutmeg
pinch of natural sea salt
5 whole green cardamom seeds
boil 2 chicken breasts in water/chicken stock until cooked through.  Pull out, shred (and debone and skin, if necessary), place back in stock.  Scrub potatoes cut into bite sized pieces and place in boiling stock.   Add coconut milk, cumin, curry powder, fish sauce, brown sugar, tumeric powder, cayenne powder, cinnamon, pepper, nutmeg, salt, and cardamom seeds. While boiling dice onion and red bell pepper and sauté with butter, in a sauce pan, till brown and tender.  Cut apples and mix in sautéed mixture till coated with butter then add all of the mixture to the stock pot.    You may need to add more water, depending on how you like your soup.  Simmer on low for 15-30 min.

Top with lime, cilantro and avocado.