I usually call this the CCC-soup because it consists Chicken (or chickpeas if you're vegetarian), Coconut and Curry. It's seriously the best soup I've ever tasted and made! My family loves it too and I'm cooking it at least once a week because it's just too yummy and satisfying. Especially if you need to comfort yourself in this cold winter, there's nothing better than a big steaming hot bowl of heavenly soup. It's super easy to make so why not give it a try?
I love this soup so much that I always add an extra liter of milk so I can "drink" the soup (it's seriously that addicting!) but you can add as much as you want and just adjust the amount of soy sauce, curry, lemon juice etc. For further creativity, you can add almost any kind of vegetables you want. Sometimes I use cauliflower, spinach, white asparagus, pumpkin, carrots or just the best veggies of the season. Leftover veggies are also a great thing to add if you want to empty your fridge a little.
Here's the recipe to serve 4-6 people:
600 g chickpeas
1-2 cans of coconut milk
1 can of chopped tomatoes
3 tbsp lemon juice
3 tbsp soy sauce
3 tbsp curry
Chop onion and leek and fry it in a large pot on medium heat until softened. Chop the chicken in small bites and fry with the onion and leek in the pot until it's white (or add the chickpeas and move on to the next step immediately).
Add the can og chopped tomatoes, coconut milk, optional extra milk, soy sauce, lemon juice and curry. Be careful with the curry and keep tasting the soup to adjust the flavors. Let it simmer under a lid for 10-15 minutes and taste it again.
If you want a creamy soup, you can take the chicken (or chickpeas) up from the pot and lie it in a bowl while you blend the soup with a hand blender. The veggies will be blended and turn creamy. Add the chicken (or chickpeas) again and serve with rice.
You can top it with edamame beans, cashew- or peanuts, grated carrots, yoghurt or whatever you like to make it look pretty! Follow my blog with Bloglovin