Since nobody is hitting up any tropical beaches right now, or anytime soon, and we’ve still got a solid chunk of winter left, I’m bringing the heat with this fiery soup recipe. This beautiful coconut milk based soup is a glowing shade of orange that eventually turns a deeper red once the curry paste fully integrates with the other ingredients. The inspiration for this recipe is a combination of Indian and Thai cuisine, and it’s one of those recipes where I almost always have all the ingredients on hand, so it’s very convenient and easy to whip up. It’s a flavour bomb with a little bit of everything. You get sweetness (especially if you opt for sweet potatoes over cauliflower), spice, creaminess, protein from the chicken and egg, texture from the mushrooms and a squeeze of lime or a dollop of sour cream (your acid) rounds out the flavour well. And it makes you feel so warm (ok, maybe hot!) on the inside.
Feel free to serve this over rice if you’d like a heartier meal, however, if you choose to cook with cauliflower, the florets will break down enough for it to feel like you’re eating the soup with cauli rice already! If you opt for the sweet potato, be aware that the fibers from this vegetable will break down considerably and create a cloudier soup. I love using my own broth, but it’s not necessary.
1 tbsp sesame oil (can use coconut oil instead)
Garnish: cilantro, avocado, sour cream or Greek yogurt, lime
- Heat oil in a large dutch oven or heavy bottom pot on medium heat. Add the onion and saute, stirring occasionally, until translucent, about 5 minutes.
- Add garlic and saute for another 2 minutes. Add your spices and saute until very fragrant, about 1 minute. Add a pinch of salt and pepper.
- Add the chicken to the pot and stir to coat in the spices. Allow chicken to cook almost fully, then add the coconut milk, broth and water. Bring to a boil.
- Add the red curry paste and coconut sugar. Stir until paste dissolves and soup takes on a darker red colour.
- Add the cauliflower florets or yams, and mushrooms. Reduce to a simmer, and cook for 30 minutes.
- Meanwhile, bring a smaller pot of lightly salted water to a boil. Using a slotted spoon, carefully lower eggs into water one at a time. Cook for about 7 minutes. Immediately transfer the eggs to a bowl filled with ice cold water. Leave them in water for about 1 minute, then remove. Gently crack and peel the shell. Slice in half lengthwise.
- Serve the curry soup hot with chopped cilantro, and half a jammy egg. Additional add ons can include avocado and a dollop of sour cream or yogurt.