An important part of healthy eating is meal prep. Having healthy options readily at your disposal to avoid reaching for the pint of Ben and Jerry’s or the bag of nacho cheese Doritos. It requires forward planning and fresh, quality ingredients, but with a little practice it can evolve into a healthy habit.
Since our ten day green smoothie cleanse, I started making a pot of homemade soup every Sunday afternoon. The prep side of things is undoubtedly the most labor intensive part of cooking. Let’s be honest, peeling, chopping, mincing, and dicing takes time. But fresh ingredients are key to any delicious soup. To save time and be more efficient, canned and frozen vegetables can also take some of the work out of meal prep. Today’s soup, however, required a lot of knife handling as all of the vegetable ingredients were fresh.
The greater Houston area has experienced an unseasonably cold winter, which has created the ideal type of weather for savory soups and crusty breads. Yesterday afternoon a cold front blew in that dropped today’s temperatures into the high 30s; weather conditions perfectly suited to make today a souper bowl Sunday.
So without further ado, I give you one of my all time favorite soups, chicken coconut curry. Enjoy this soup over jasmine rice and top with a drizzle of Sriracha sauce. It could very easily be made vegetarian by substituting the chicken for tofu and swapping the chicken broth for vegetable broth.
- 1 tsp olive oil
- 1 sweet onion, thinly sliced
- 4 cloves of garlic, minced
- 4 carrots, peeled and chopped
- 2 medium white potatoes, halved and chopped
- 3 to 4 portobello mushrooms, thinly sliced
- 1 handful of cilantro, roughly chopped
- 2 limes, halved
- 1 1/2 cartons of chicken broth
- 1 1/2 cans of coconut milk (I typically use lite)
- 4 to 5 tbsp of red curry paste (Adjust to your liking)
- 1 rotisserie chicken, skin removed and roughly chopped
In a large soup pot on medium low heat, sauté the onions in the olive oil for ten minutes until softened. Add the garlic and sauté the garlic for 2 to 3 minutes. Next add the carrots, mushrooms, potatoes, chicken broth, and curry paste. Allow to simmer on low heat for 2 to 3 hours until the potatoes and carrots are soft.
Because I usually make my soup while Atticus is napping, I turned off the heat and let the soup rest until about 45 minutes before I was ready to serve dinner. I added the chicken, coconut milk, lime juice, and cilantro and turned the heat back on to low to medium low. It truly depends on your range setting. The goal at this point is to allow all of the ingredients to simmer but never allow the coconut milk to boil. You’ll have to monitor it to determine the best setting on your stove.
Serve over jasmine rice and enjoy. This soup hits all of the key flavor notes, spicy with the curry, sweet with the coconut milk, and the vegetables all compliment each other perfectly. Cilantro always adds that extra level of flavor too. This soup reheats well making it an ideal option for lunch during the week and at least one leftover meal for dinner during the week. It’s exotic flavors offer a great change of pace to more traditional soups like chicken noodle. Even Liam gave it his seal of approval- a smile and an empty bowl.
Some of the other highlights of our weekend included Liam wrapping up his first basketball season with his final game on Saturday, Sunday morning shenanigans before breakfast, and catching up with family over ridiculously amazing fried chicken donut sandwiches. All in all, it was a great weekend!