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This soup is so lovely for a warming weeknight dinner. It comes together quickly and is a hearty enough to be a meal all on it’s own. The warm Indian curry powder blend and spicy ginger livens up this chicken soup.
Makes: 6 servings
1 tbls olive oil
1 large red onion, chopped
4 large cloves garlic, minced
1 thumbsize piece ginger, minced
2 tbls madras curry powder
1.5 tsp salt
6 oz tomato paste
2lbs bonesless, skinless chicken thighs
1 pound heirloom tomatoes, chopped
4 cups broccoli florets
4 cups chicken stock or bone broth
1 15oz can full-fat coconut milk
Heat a large heavy bottomed pot over medium. Add the oil.
When the oil begins to shimmer, add the chopped onion. Saute until softened, stirring occassionally.
While onion is cooking, chop the chicken into 2″ chunks. Set aside.
When onion is softened, add garlic and ginger. Saute for another 2-3 minutes, stirring frequently.
Add curry powder, tomato paste, and salt to pan and cook for 30 seconds more until fragrant.
Add chicken, broccoli, chopped tomatoes and broth to pan. Stir well and bring to a boil then reduce heat.
Allow soup to simmer uncovered for approximately 30 minutes until chicken is cooked through.
Taste for salt, adjust accordingly. Stir in coconut milk.
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