fall harvest curry chicken soup
You can vary this recipe extensively. You can use any fall vegetables. I use Mae Ploy Yellow Curry Paste, available on Amazon. They also have red and green. I purchase the 3 14 oz packs.
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prep time
1 Hr
cook time
2 Hr
method
Stove Top
yield
20 serving(s)
Ingredients
- 2 quarts chicken stock
- 1 onions, vidalia, peeled
- 2 cups chicken, cooked and chopped
- 1 butternut squash
- 2 cups brussel sprouts
- 1/4 cup curry paste, yellow
- 2 cups shredded coleslaw mix
- salt and pepper
- 1 teaspoon turmeric, ground
- 2 tablespoons lime olive oil
How To Make fall harvest curry chicken soup
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Step 1Saute chopped or sliced onion and the garlic halves in the bottom of large soup pot till caramelized. I use lime olive oil.
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Step 2Add the chicken stock to the pan with the onions
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Step 3Poke holes in the butternut squash and then microwave till a little soft when you stick it with a knife. Easier to peel and cut. Peel and deseed. Cut into large yet bite-size pieces. Add to the stock and onions. Turn on a medium heat.
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Step 4Clean Brussel sprouts and cut in half. Toss in lime olive oil and broil flat side up till the ends are slightly burnt and remove from the broiler. Add to the stock.
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Step 5Add the Yellow Curry Paste to the stock.
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Step 6Add the coleslaw mix to the stock.
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Step 7Cook till veggies are at your desired tender level, then add the chicken chunks.
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Step 8This soup is better if cooled and set overnight and then reheated.
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