Chicken Soup in Coconut Cardamom Broth

Chicken Soup in Coconut Cardamom Broth

  • 2 tablespoons coconut or olive oil
  • 1/2 sweet yellow onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • salt and pepper
  • 1 teaspoon cardamom
  • 1 can (14 ounces) unsweetened, full-fat coconut milk
  • 4 cups low-sodium chicken broth (preferably homemade)
  • 3 medium red potatoes, cut into bite-sized pieces
  • 4 boneless chicken thighs (or breasts), cooked and shredded
  • star anise
  • handful of fresh baby spinach leaves
  • 1/3 cup cream

 

Heat a stock pot over medium heat, then add the oil.  Add the onion, celery, carrot, garlic and ginger to the hot oil, with a pinch of salt and pepper; cook for about 5-7 minutes until softened, stirring occasionally.  Stir in the cardamom and cook for another minute.  Add the coconut milk, broth, potatoes, chicken and a few star anise.  Bring to a boil, then cover and simmer over low heat for about an hour.  Use a spoon to skim off and discard any chicken fat that rises to the surface.

Before serving, taste and add more salt and pepper, if needed.  Stir in the spinach and cream.


Yields 4-6 servings


Recipe from Curly Girl Kitchen
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