The Pioneer Woman Tasty Kitchen
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Coconut Curry Soup with Chicken and Apples

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Level: Easy

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Description

Apples? … And curry? Crazy right? Crazy good is what it is. This soup is so simple and surprisingly refreshing. Made with completely honest ingredients, I’m happy to eat it after all the holiday fattiness.

Ingredients

  • 1 Tablespoon Coconut Oil (or A Good Olive Oil Would Work)
  • 1 whole Medium Yellow Onion, Medium Dice
  • 2 whole Carrots, Washed And Medium Diced
  • 2 cloves Garlic, Sliced
  • 1 Tablespoon Yellow Curry Powder
  • 6 cups Homemade Chicken Stock (or Any Good NO Sodium Chicken Stock)
  • 1 pound Raw Chicken Breast Tenders, Cut Into Medium Dice
  • 1 whole Honey Crisp Apple (or Two Small-medium Pink Lady, Gala, Or Fuji Apples)
  • 1 whole Large Lemon, Juiced. Juice Divided (1/3 For The Apple, 2/3 For The Soup)
  • 2 cups Packed Fresh Baby Spinach, Washed
  • 14 ounces, fluid Canned Light Coconut Milk
  • 1 teaspoon Sea Salt, Plus More To Taste
  • ¼ teaspoons Fresh Cracked Black Pepper (plus More To Taste)
  • 6 whole Sprigs Cilantro Or Parsley, To Garnish

Preparation

1. In a large saucepan (or Dutch oven) heat oil over medium-high heat. Once oil is hot add onion and carrots and cook until onions are translucent, about 5 minutes. Turn heat to medium-low.

2. Add garlic slices and curry powder and cook for 1-2 minutes, stirring frequently.

3. Add chicken stock and turn heat back up to medium-high. Bring to a gentle simmer.

4. Once simmering, add chicken pieces. Stir well, cover, and cook until chicken is cooked through, about 8-10 minutes.

5. While soup is simmering, core and cut your apple(s) into a small dice, about 1/2″x1/2″. Place into a bowl, add 1/3 of lemon juice and stir to combine. Set aside.

6. When chicken is cooked through, turn off heat and add your 2 cups spinach, the remaining 2/3 lemon juice, coconut milk, salt, and pepper. Stir to combine. Cover and let the soup sit 3-5 minutes or until spinach is completely wilted.

7. To serve, ladle soup into bowls and top with a few spoonfuls of the chopped apple, as well as parsley or cilantro.

Note: Feel free to substitute a good homemade veggie or mushroom stock in place of the chicken stock for a vegetarian option. And instead of the cubed chicken, just dice up some extra firm tofu and add it to the soup when it calls for the coconut milk and spinach.

Slightly adapted from Poulet by Cree LeFavour.

Serves 4-6.

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