Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 cups chopped sweet potato
- 1 red bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté for 2-3 minutes until onion is translucent.
3. Add chicken and cook until browned on all sides.
4. Add curry powder, ginger, cumin, coriander, and cayenne pepper. Stir to coat chicken and vegetables.
5. Pour in chicken broth and coconut milk. Bring to a boil.
6. Add sweet potato and red bell pepper. Reduce heat to low and simmer for 20-25 minutes until sweet potato is tender.
7. Add frozen peas and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with fresh cilantro as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 22g
Protein: 24g
Sodium: 750mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs
- Sweet potato can be substituted with butternut squash or pumpkin
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper for extra spice
- Frozen peas can be substituted with frozen green beans or corn
Variations:
- Add cooked rice or noodles to make it a heartier meal
- Use shrimp or tofu instead of chicken for a seafood or vegetarian version
- Add more vegetables such as carrots, zucchini, or spinach
Tips and tricks:
- To make the soup creamier, blend half of the soup in a blender and add it back to the pot before adding the frozen peas.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- For a thicker soup, add a tablespoon of cornstarch mixed with water to the soup and stir until it thickens.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of naan bread or crusty bread for dipping.
- Pair with a crisp green salad for a light and refreshing contrast.
Suggested side dishes:
- Naan bread
- Crusty bread
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Coconut curry stewed chicken soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and India. It is a hearty and flavorful soup that is perfect for cold weather.
Flavor profiles:
This soup has a rich and creamy coconut flavor with a spicy kick from the curry powder and cayenne pepper. The sweet potato and red bell pepper add a slight sweetness and crunch to the soup.
Serving suggestions:
Serve this soup as a main course for lunch or dinner. It is also a great appetizer for a dinner party or potluck.
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Region: Thai