Chicken & Vegetable Curry Soup

I’ve been in California for exactly five months today and if there’s anything I’ve learned (or confirmed), it’s that weather perspectives out here are quite different.  While Seattle is having record snowfall right now and the East Coast is having a fairly mild winter (it’s currently 18 degrees in my CT hometown with two inches of fresh snow from last night), the weather here in San Jose is REALLY rough.  So much so that the local news suggested you might try to leave work early today to avoid tonight’s dangerous driving conditions in the RAIN.  Yup.  Rain.

But I must confess, I’m already adjusting to the local climate.  50 degrees suddenly does feel like winter and clouds are just so depressing. Now how do my windshield wipers operate?

California "Winter"

Anyway, in honor of this crappy weather I thought it’d be a great time to try out this recipe for Chicken and Vegetable Curry Soup that Whole Foods tweeted the other day.



1 tablespoon coconut oil
1/2 large onion, chopped (about 1 1/4 cups)
1 cup fresh green beans, cut into 1-inch pieces
1 cup bok choy leaves and stems (about 1 small baby bok choy)
1/2 cup chopped carrots *I don’t like carrots so I used red bell pepper instead
1 bay leaf
1 pound boneless, skinless chicken breast, cut into 1-inch cubes *I got the kind already cut into strips, which was much easier to deal with.
1 to 2 tablespoons curry powder *I used 1.5 tablespoons of Madras Curry. This added just enough heat for me, but if you’re not too into spicy foods you might want to start with less (or a different soup all together).
3 cups gluten-free chicken broth *I bought my supermarket’s generic brand of organic free range broth, which is naturally gluten-free.
1/2 teaspoon salt
Freshly ground black pepper
1 cup lite coconut milk
1/2 cup chopped green onions (optional)
1 tablespoon grated unsweetened, dried coconut (optional

Start by chopping up all of the vegetables, then melt coconut oil over medium heat in a large soup pot. Add the vegetables and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken broth, salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. If desired, garnish the soup before serving with green onions and coconut.

chicken & vegetable curry soup

This will definitely warm you up on a cold winter’s day, whatever that means to you.


One thought on “Chicken & Vegetable Curry Soup

  1. Where I live in Sapporo, Japan there is a local dish called Soup Curry where they use local fresh vegetables and spices combined with other meats. It’s my favourite kind of Japanese food. Every place has their own unique soup ranging from tomato base, to coconut to beef and tonnes more. This is my favourite soup curry at the moment:

    crunchy fried chicken leg with veggies. yum!

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