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Spicy Sweet Chicken Curry Soup
PAIR WITH
Malaysian Net Breads
(PAGE 147)
This quick, restorative chicken soup is packed with anti-inflammatory ingredients like garlic, ginger, cumin, and turmeric, so it’s a go-to when I’ve got the sniffles. I’m not wild about supermarket rotisserie chicken on its own, but it’s a great shortcut here as a meaty garnish for the flavorful soup. (Don’t forget to add the juices in the bottom of the chicken container—they add a good flavor boost to the broth.) Or, if you happen to have leftover turkey kicking around in the refrigerator, this is an excellent home for it. Make sure your curry powder is fresh; stale curry powder yields a flat-tasting soup
.
Soft net breads
(see page 147)
, often served with chicken curry in Malaysia, are a fitting side dish for this sweet-spicy soup
.
SERVES
4 TO 6
ACTIVE TIME
10
MINUTES
TOTAL TIME
40
MINUTES
2 Tbsp safflower or coconut oil
2 large carrots, peeled and chopped
1 large yellow onion, chopped
1 medium Fuji apple, peeled, cored, and chopped
2 Tbsp minced fresh ginger
3 medium garlic cloves, minced
1 Tbsp curry powder
4 cups [960 ml] chicken broth
(see page 17)
One 12-oz [340-g] baking potato, peeled and chopped
2 lemongrass stalks, cut in half crosswise
2
1
/
2
cups [340 g] skinless shredded rotisserie chicken, plus juices from bottom of container, or leftover turkey
2 Tbsp freshly squeezed lime juice
1 Tbsp plus 2 tsp soy sauce
1 tsp firmly packed brown sugar
Sea salt
Freshly ground black pepper
1
/
4
cup plus 2 Tbsp [10 g] chopped fresh cilantro
1
/
4
cup plus 2 Tbsp [25 g] fried shallots
(see Flavor Toolbox, page 14)
1.
Heat the oil in a large soup pot or Dutch oven over medium-high heat.
Add the carrots, onion, and all but 2 Tbsp of the apple.
Cover and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the ginger, garlic, and curry powder and cook, uncovered, stirring constantly, for 30 seconds.
2.
Add the chicken broth, 2 cups [480 ml] water, and the potato to the pot and bring to a simmer.
Meanwhile, using a meat mallet or rolling pin, smack the lemongrass stalks once or twice to release the aromatic oils and add them to the pot.
Cover the pot and reduce the heat to low.
Simmer gently, stirring occasionally, until the potato is fall-apart tender, about 20 minutes.
3.
Discard the lemongrass.
Blend the soup in the pot with an immersion blender, or in batches in a blender with the lid slightly ajar to let steam escape, until the soup is smooth.
Return the soup to the pot and set over medium-low heat.
4.
Add the shredded chicken, lime juice, soy sauce, and brown sugar and cook until the chicken is heated through, about 2 minutes.
Season with salt and pepper.
5.
Divide the soup among bowls and garnish with the reserved apple, the cilantro, and fried shallots.
Serve immediately.
GET AHEAD:
An average-size supermarket rotisserie chicken will yield about 4 cups [550 g] of meat; you will need a little more than half of a bird for this recipe. The cooled soup (without the fried shallots, cilantro, or raw apple garnishes) can be kept in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Reheat the soup gently and then top with the garnishes.