Inspired by the Dinner Tonight newsletter recipe staring my inbox in the face for far too long, one chilly Swiss evening finally brought it to my lips. I can see it being a winter time, feel good staple.
Golden Chicken Soup
- 2 T. Olive oil
- 1 onion
- 4 cloves garlic, minced
- 2 carrots, thinly sliced with mandolin
- 1 T. Ginger, grated
- 1 T. Red curry paste
- 1 tsp. Turmeric
- 1 liter chicken stock
- 1 can coconut milk
- 1 T. Honey
- 1 T. Soy sauce
- Juice of 1 lime
- 4 chicken thighs, skin removed
- 2 c. Roasted broccoli
- Asian noodles of your preference
- Herbs like scallions and parsley for topping
- Chopped peanuts for topping
- Lime for serving
1. Preheat oven to 400F.
2. Lightly coat broccoli with olive oil, sprinkle with kosher salt. Roasted ~20 minutes, stirring once.
3. Allow broccoli to cool and make your broth.
4. In a large pot over medium heat add olive oil, onion, and carrot. Cook until just soft.
5. Stir in garlic and curry paste. Sauté about two minutes.
6. Add in turmeric, chicken stock, coconut milk, soy sauce, honey, and lime juice.
7. Add in chicken thighs and bring to a boil. Cook ~25 minutes.
8. Remove chicken from pot and carefully shred the chicken with a fork. Return chicken to pot.
9. Add broccoli and noodles to soup. Cook until noodles are just done, ~2-3 minutes.
10. Serve with herbs, peanuts, chili oil if using, and a lime.