Spicy Coconut Chicken Soup

We’re in the middle of some pretty extreme winter weather (as far as the PNW is concerned). At our house, as we speak, we have 15″ of snow, with 6″ more forecasted for today and 12″ more tomorrow! I, for one, love it. I try to make the most of being housebound by keeping the kitchen full of tummy-warming goodies.

I made this soup for the first time a few days ago. We gobbled it up and then yesterday I made some more. Don’t think it’ll last through today, however! It’s spicy, creamy and oh-so satisfying. I doctored the recipe a bit to add some chicken and then I serve it over Basmati rice.

SpicyCoconutChickenSoup-1 Click here for recipe.

If you’re stuck inside like we are — enjoy! This snowstorm will be one my kids will remember for the rest of their lives. I haven’t seen such pure joy and contentment from 2 little boys like this in a long time!

Taken first thing this morning -- 15" officially.

We may not have the best sledding hills, but they work with what we've got!

Digging snow tunnels. He was hoping to have enough snow to do this today!

When it’s time to come inside today, we’ll warm up with another bowl of this soup. Now I’ve got to decide what we’ll eat tomorrow and the next day. We’re supposed to be socked in for quite awhile!


Kale-Potato Soup with Balsamic Roasted Garlic

Perfect for a blustery fall day.

Here we go! This is what I made for dinner last night. The recipe was included in our produce bin. Originally it came from http://www.parsnipsaplenty.com

Kale-Potato Soup with Balsamic Roasted Garlic

2 heads garlic

salt and pepper

olive oil

balsamic vinegar

1 small yellow onion, diced

1 stalk celery, finely diced

1/2 teaspoon chopped dried rosemary

1 bunch kale, center stems removed, roughly chopped

1 1/2 pounds potatoes, skins on, roughly chopped

1 quart + 1 cup vegetable broth

2 cups rice milk

Roast garlic: preheat oven to 375˚F. Chop the top of each head of garlic, exposing the cloves. Put the heads down on a piece of aluminum foil and sprinkle with salt and pepper, then drizzle with olive oil and balsamic vinegar. Wrap them up in the foil to make a little packet, and put in the oven for 30 minutes or until the garlic is soft and brown. side note: I went a little weak in the knees when I pulled open the foil and took in the aroma. I could’ve eaten the garlic as is and been perfectly content!

Meanwhile, make soup: In a pot over medium heat, cook onions, celery, rosemary and 1/2 teaspoon salt in a couple of tablespoons of olive oil until softened, about 5 minutes. Add kale, potatoes, and vegetable broth, cover, and turn the heat up to high. When soup comes to a boil, turn heat to medium low and simmer, uncovered, until potatoes are soft and kale is cooked, about 30 minutes.

By this point, the garlic should be done. When it’s cool enough to handle, squeeze out the cloves into the soup. Give it a stir, and get out your blender. Use a slotted spoon to put the veggies in the blender – a little broth is ok, but don’t overdo it. Puree it in batches, adding enough rice milk to get it to a cream-soup consistency. Return the pureed mixture to the pot and heat on low til ready to serve.

Note: you’ll be tempted to skip the puree step because maybe you don’t have a blender??? If that’s the case, I would suggest slicing the garlic into little palatable chunks. I have an immersion blender that you may look into investing in. It’s perfect for exactly this kind of thing.

This is similar to mine. In fact, you may have even bought me mine years ago.

Ok see if you can give this a go and let me know how it turns out!

  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

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