Страница 58

Spicy Sweet Chicken Curry Soup

PAIR WITH

Malaysian Net Breads

(PAGE 147)

This quick, restorative chicken soup is packed with anti-inflammatory ingredients like garlic, ginger, cumin, and turmeric, so it’s a go-to when I’ve got the sniffles. I’m not wild about supermarket rotisserie chicken on its own, but it’s a great shortcut here as a meaty garnish for the flavorful soup. (Don’t forget to add the juices in the bottom of the chicken container—they add a good flavor boost to the broth.) Or, if you happen to have leftover turkey kicking around in the refrigerator, this is an excellent home for it. Make sure your curry powder is fresh; stale curry powder yields a flat-tasting soup

.

Soft net breads

(see page 147)

, often served with chicken curry in Malaysia, are a fitting side dish for this sweet-spicy soup

.

SERVES

4 TO 6

ACTIVE TIME

10

MINUTES

TOTAL TIME

40

MINUTES

2 Tbsp safflower or coconut oil

2 large carrots, peeled and chopped

1 large yellow onion, chopped

1 medium Fuji apple, peeled, cored, and chopped

2 Tbsp minced fresh ginger

3 medium garlic cloves, minced

1 Tbsp curry powder

4 cups [960 ml] chicken broth

(see page 17)

One 12-oz [340-g] baking potato, peeled and chopped

2 lemongrass stalks, cut in half crosswise

2

1

/

2

cups [340 g] skinless shredded rotisserie chicken, plus juices from bottom of container, or leftover turkey

2 Tbsp freshly squeezed lime juice

1 Tbsp plus 2 tsp soy sauce