This has quickly become one of my favourite soups to make. It comes together quickly, it easily adapts to make use of ingredients you have on hand and it makes for a thoroughly satisfying meal every time you make it. I don’t think I have made this the same way twice – I adjust the recipe to accommodate my cravings and my pantry. I have used chicken-apple sausage in place of the rotisserie chicken, potatoes in place of the chickpeas, light coconut milk in place of regular…this time around I was craving a big bowl of veggies, so I packed it full of carrots and kale along with a small handful of leftover tandoori chicken pieces. As usual, the flavour was rich, tart, spicy, nutty and exactly what I was craving.
The recipe comes from Spilling the Beans, but I pulled it from Dinner with Julie. The recipe below is the original, but I have noted possible substitutions. I think the key elements to keep intact are the chicken broth, coconut milk, tart apples and peanuts. You can easily use different cuts of chicken, add extra vegetables and substituted beans for the meat. I don’t know how well this would work as a vegetarian soup – it works well to leave out the chicken, but I don’t know if a vegetable broth would hold up well to the richness of the coconut milk and the spices. It’s worth a shot, but the recipe is definitely meant to be chicken-centric.
I hope you love it as much as I do.
1 small roasted or rotisserie chicken (sub: chicken sausage removed from casing OR nearly any type of chicken (cooked or raw) + 4-6 cups chicken broth)
coconut or olive oil, for cooking
2 carrots, chopped
2 celery stalks, chopped
1 fresh jalapeño pepper, seeded and finely chopped
3 garlic cloves, chopped
1 T grated fresh ginger
1 T curry paste (I use Patak’s Madras paste)
1 t cumin (I like to use whole cumin, but ground will work)
1-2 cups cooked chickpeas (up to a full can, rinsed and drained) (sub: 1 potato, chopped)
1 t salt
1 14 oz can coconut milk (light or regular will both work)
1 tart apple (such as granny Smith or pink lady), finely chopped
steamed rice, for serving
chopped cilantro and chopped salted peanuts, for garnish
1. Pull the meat off the roasted chicken and put the carcass and bones into a saucepan. Set the meat aside and just barely cover the carcass with water. Peel the onion and add the outer layers of skin to the pan (at this point, you can throw in any veggie scraps you need to use up. Carrot ends, celery trimmings and fresh herbs all work well). Bring to a simmer and cook for at least half an hour. Strain into a bowl or pot and set aside. You should have 4-6 cups of stock.
2. Put your rice on, cook and let sit covered until the soup is done.
3. Meanwhile, chop the onion and sauté it in a drizzle of oil in a large soup pot set over medium-high heat. Add the carrots, celery, jalapeño, garlic and ginger and cook for a few minutes, until soft. Add the curry paste, cumin and chickpeas and cook for another minute or two. If you are using raw chicken, add it now and saute until nearly cooked through. For chicken sausage, you should break it up as it cooks. For raw chicken pieces, you should have them cut into bite sized chunks before adding them.
4. Add the chicken stock, salt and cooked chicken (if you are using cooked pieces rather than raw); bring to a simmer. Cook for about ten minutes, then add the coconut milk and apple and heat through.
To serve, put a scoop of rice into each bowl and ladle the soup overtop. Sprinkle with cilantro and chopped peanuts.