Tuesday, April 14, 2009

Chicken Curry Soup

This is so healthy with fresh garlic, egg yolks, chicken stock and coconut milk: a perfect soup for healing if you are coming down with a sickness! My husband thought I was crazy because it is so different from our normal types of meals, but he actually really liked it! And my picky toddler asked for seconds. So its a keeper for us :) I left out the cumin because I didn't want it spicy.

4 Cups Chicken Broth (homemade is best)
1.5 cups of chopped cooked chicken
1 Medium Red Onion
6 Garlic Cloves, minced
1 can of coconut milk (i bought 2 whole coconuts and used the milk from them, but a can would work-I couldn't find any at my grocery store)
1 Tbls curry powder
1 tsp cumin
salt and pepper
2 cups of veggies (I threw in frozen peas and frozen corn)
4 raw egg yolks
1/4 cup coconut oil
1 Cup cooked rice (optional)

Saute chopped onions and garlic in butter until soft (we like them a little crunchy).

Throw all but the egg yolks and CO into a stock pot. Bring it to a boil and then reduced it to simmer for 20 minutes.

Melt the CO oil and add the egg yolks and mix well. Next, add a little bit of stock and stir. Once it's mixed nicely, add the mixture to the soup and stir to incorporate.

Serve with rice as we did, or with some buttered sourdough bread. Yum!! http://innisrecipes.blogspot.com/2009/02/chicken-curry-soup-recipe.html