As some of you might have read from my twitter update, I made Chicken Curry Soup this week. It was a first attempt {and one of Jonathan’s favorite soups ever} so I was a little weary of how things might turn out. Because of that, I didn’t take step-by-step pictures like I have before. However, I did get the finished product:

Oh man, this stuff was good. It was spicy and filling and perfectly curry. Yum. I had read several different recipes in order to pick and choose as I needed {if we didn’t have an ingredient on hand or if I thought another ingredient sounded better}. Here’s what I did:

Chicken Curry Soup

1 pound of cooked chicken, chopped or shredded

2 quarts of chicken broth {you could do half broth/half water}

1 onion chopped

several small potatoes, cut into quarters

2 carrots, cut {or baby carrots equivalent to large ones}

1/2 cup mushrooms

1 14 oz can of coconut milk

4 tablespoons curry powder

1 tablespoon ginger

salt to taste

Saute the onion and chicken {if chicken isn’t cooked} until chicken is cooked and onion is translucent. Add onion, chicken, carrots, curry powder, ginger and salt to broth/water. Bring to a boil. Reduce heat to a simmer and add potatoes, mushrooms and coconut milk. Cook until potatoes are done {about 20 minutes}.

This was such a basic recipe. There are several more things I could have added and plan to the next go-round. But even without all the bells and whistles of a restaurant curry soup, it still tasted really great {even the next day for lunch!}. Two things I would change: 1. Not forgetting to add salt to my broth {again}; 2. cut down on the broth/water. Jonathan and I both agreed that it was too watery and that it would have been thicker if there was a better broth to milk ratio. Just little tidbits to tuck away for this fall when we start making soups several times a week.

For now: Bon Appetit!