A Soup for Ostara

I've been busy-busy lately, working on grades for my students and trying to get recipes organized for my cookbook projects.

I figure the brunch cookbook will end up being published through Create Space, but I'm fine with that. I can't wait to finish it! I'm so excited about it, I'll most likely share some menus and probably a recipe or two with you all.

Today I'm going to share a recipe from the spring cookbook that I'm currently working on. This soup is (another) curry. Yes, you know I love curry! :) It's reminiscent of my curried peanut soup, but it uses almond butter instead of peanut butter. It also features finely shredded carrot and chicken. I served it last weekend to many "Mmmmmmms".

I recommend this gentle curry for Ostara. Serve it with a scoop of basmati rice for a satisfying meal. This Ostara will hopefully be spent coloring eggs with a friend and her young daughter, and then holding an informal ritual.

Now, on to the recipe:


Coconut curried chicken soup

2 chicken breasts
1 1” piece of ginger, sliced in half
5-6 peppercorns
2 bay leaves
Water to cover

1 medium onion, finely diced
4 cloves garlic, minced
2 carrots, peeled and shredded
1” fresh ginger, grated
2 Serrano chilies, minced
5-6 cups chicken stock or broth
1 14-oz can coconut milk
2 tablespoons oil
2 teaspoons hot Madras curry powder
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/3 cup unsweetened almond butter
Salt and pepper to taste

2 cups cooked Basmati rice, to serve
Fresh cilantro for garnish
Slivered almonds for garnish

Place the chicken breasts, bay leaves, ginger, and peppercorns in a sauce pan.
Cover with water. Bring to a boil, and then drop the heat, partially cover, and simmer until chicken is tender, about 10 minutes.
Skim the foam off the surface during the cooking process.
After 10 minutes, cover the chicken completely, remove from the heat, and let it sit for 10-15 minutes.
Remove from the liquid and allow it to cool completely.
Shred or chop finely.

Heat 2 tablespoons of oil in a large soup pot over medium heat.
Add the onions and carrots and cook for about 7 minutes, or until onions are translucent.
Add the garlic, ginger, and chilies and cook another 3-4 minutes.
Sprinkle over the spices and stir to coat.
Add the broth and simmer for 10 minutes.
Take a ladleful of the broth and mix it with the almond butter.
Lower the heat. Stir in the almond butter mixture and coconut milk.
Add the finely chopped chicken to the pot.
Season with salt and pepper.

Serve with a scoop of Basmati rice on top. Garnish with chopped cilantro and slivered almonds.

Serves 4 - 6