Easy-peasy Curried Chicken Soup with Chickpeas and Cauliflower.

After my last post I began mulling over the idea of making a soup. Hot sounded good. Comforting sounded amazing. But easy is what made it happen.

I am an allrecipes.com junkie. Whenever I bring a dish somewhere and get asked where I got the recipe, it’s always from allrecipes. Naturally I head over to my favorite cooking site anytime the idea of making something new comes to mind. Today I generally searched “coconut soup” to get a better idea of what was sounding good, before going into the ingredient search and entering “chickpeas” and “coconut milk.”

Curried Chicken Soup with Chickpeas and Cauliflower was the recipe I chose.

Originally I looked at it and thought I’d need to make a trip to the store. Maybe I’d make it for tomorrow. But then I dug around the pantry a bit and decided to substitute. Risky, especially with a big recipe like a soup. I forged ahead regardless.

I had two quarts of Kirkland Chicken Stock (Costco brand) so I decided to just use that instead of bothering with the Fast Chicken Soup Base. I chopped up a few sticks of celery and about a cup of baby carrots that I had in the fridge and sauteed them in oil with a handful of little broccoli florets. I tossed in a tablespoon or so of minced garlic, a generous squirt of lime juice, and a pinch of salt.

After a few minutes I added a pound and a half or so of frozen chicken tenderloins I’d defrosted and cup into bite-size pieces. I waited until the chicken was mostly cooked and poured in my chicken stock. I brought it to a boil and let the flavors meld for 15 or so minutes.

Next I dumped in two cans of chickpeas, one can of coconut milk, roughly 2/3 of a cauliflower head and half of each red, yellow, and orange bell peppers (diced).

I then took many of this first lady’s suggestions and added:

  • 3 TB curry
  • 1 TB turmeric
  • a generous dash of red pepper flakes
  • 2 ts ginger
  • 1 TB minced garlic
  • a splash of lemon juice
  • 2 TB brown sugar
  • 1/3ish cup of peanut butter

Stirred it together, brought the soup to a boil, then let it simmer 15ish minutes and enjoyed. It was delicious: spicy enough to make my nose run, comforting enough to make my soul smile, and good for me to boot!

The whole soup took probably an hour from conception to completion and put to use a ton of stuff hanging around my fridge. Plus leftovers for days. Win and win!

easy spicy curry soupIf I were to make this again I’d definitely add a ton of red onion and top with sliced green onion, and maybe dried cranberries. I’m not sure the chicken itself is even necessary. I think it’d be good served over rice.

Special thanks to M&M for taking the two-hour nap that allowed this to come together smoothly.

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