CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
LEFTOVER CURRY SOUP
This is a recipe I made up after we had a bit of curry left-over from supper. I didn't feel like having exactly the same meal again, so I thought I would use the ingredients as a base for soup.
Provided by Sackville
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan.
- When ready, saute mushrooms, sweet potato and peppers for 2-3 minutes.
- Add just enough broth to cover mixture and simmer until tender.
- Mix in left-over rice and curry and puree with a hand blender, adding broth as needed until soup is as thick or as thin as you like it.
Nutrition Facts : Calories 209.3, Fat 7, SaturatedFat 1, Sodium 32, Carbohydrate 36.4, Fiber 10, Sugar 3.6, Protein 5.5
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5 EASY WAYS TO MAKE SOUP FROM LEFTOVERS | BBC GOOD FOOD
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Estimated Reading Time 3 mins
- Transform remnants of a roast. It couldn’t be easier to turn the remains of last night’s roast chicken into something beautiful. Pop a star anise and a handful of cracked vermicelli into a bubbling pan of chicken stock.
- Revive a neglected curry. Blend leftover vegetable curry with that can of coconut milk hiding in the back of the cupboard to make a deliciously fragrant soup.
- Root about for forgotten vegetables. A miscellaneous array of random vegetables is all you need to produce a really quick and healthy soup. Use a good chicken stock cube or some miso paste to create a hearty broth.
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- Grab a tin or two. Tomatoes are usually canned at their sweet and juiciest prime, so use a tin for an especially tasty soup base. Throw in some chopped, cooked chorizo sausage and tinned beans or chickpeas for depth of flavour and texture.
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