I know what you're thinking: Coconut curry soup...with apples?
Yes apples! And before you close this tab and move on, let me tell you some truth- I was right there with you. 100%.
I had wanted the Poulet cookbook for some time, so you can imagine my delight when this past Christmas it was a present I received. A book full of chicken recipes?!?!? This is the most amazing thing ever! It really is. We eat a lot of chicken. A lot.
Anywho, as I was
drooling reading through each recipe and tagging the ones I just needed to make ASAP I came across this "Mulligatawny with Apple" and sort of froze. My brain wanted to like it, it really did- there were delicious ingredients in it like coconut...and curry...and chicken (I am a HUGE coconut curry fan. You could slather some coconut curry on an old shoe and I'd probably like it). But then there was that one "sore thumb" of an ingredient thrown in- the apple.
Apple? ...An apple?!?!?!? So you're saying apple goes well with...curry?? A hot soupy apple? I mean...it's going to be hot and soupy once it's added into this hot soupy soup!
"Bill! This recipe...it sounds so good...but...it has an apple in it! An apple! What the heck?"
(Side note: I should have titled this post, "Let's see how many times Christina can say the word, "apple". So far, we're at 11)
I decided right then and there that this would be dinner and I would see what this whole thing was all about.
It was....for lack of a better word...amaz-z-z-z-zing.
So Cree LeFavour you won this round. Coconut + Curry + Apple = 100% Yes.
So, I added a bit more chicken stock, and a few more veggies (because honestly it was lacking in the veggie department). But it's mostly the same.
Coconut Curry Soup with Chicken + Apple
Slightly adapted from Poulet by Cree LeFavour (cute name right??)
- 1 tablespoon coconut oil (or a good olive oil would work)
- 1 medium yellow onion, medium dice
- 2 whole garlic cloves, sliced
- 1 tablespoon yellow curry powder
- 6 cups homemade chicken stock (or any good NO sodium chicken stock)
- 2 large carrots, washed and medium diced
- 1 pound raw chicken breast tenders, cut into medium dice
- 2 cups packed fresh baby spinach, washed
- 1 Honey Crisp apple (or two small-medium Pink Lady, Gala, or Fuji apples)
- juice of one large lemon, divided (1/3 for the apple, 2/3 for the soup)
- 1, 14oz can light coconut milk
- 1 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon fresh cracked black pepper (plus more to taste)
- few sprigs of cilantro or parsley to garnish
1. In a large saucepan (or dutch oven) heat oil over medium-high heat. Add onion and carrots and cook until onions are translucent- about 5 minutes. Turn heat to medium-low.
2. Add garlic slices and curry powder and cook 1-2 minutes, stirring frequently- until curry is fragrant.
3. Add chicken stock and turn heat back up to medium-high. Bring to a gentle simmer.
4. Once simmering, add chicken pieces, stir well, cover, and cook until chicken is cooked through- 8-10 minutes.
5. While soup is simmering, cut up your apple(s) into a small dice- about 1/2"x1/2". Place into a bowl, add your 1/3 lemon juice, and stir to combine. Set aside.
6. When chicken is cooked through, turn off heat and add your 2 cups spinach, remaining 2/3 lemon juice, coconut milk, salt, and pepper. Stir to combine. Cover and let sit 3-5 minutes or until spinach is completely wilted.
7. To serve, ladle soup into bowls and top with a few spoonfuls of the chopped apple, as well as parsley or cilantro.
Oh! Feel free to substitute a good homemade veggie or mushroom stock in place of the chicken stock for a vegetarian option. For the cubed chicken, just dice up some extra firm tofu and add it to the soup when it calls for the coconut milk and spinach ;)
Click here to print recipe.