My daughter and I have been left to our own devices these past days, and you know soup is always on the menu when we are. It’s been a crazy rough week, and I’m glad that the weekend has finally arrived. So many changes in the past 3 weeks: we decided our dream of moving back to Washington State wasn’t going to happen because the cost of living has sky-rocketed in the past four years; then, to top it off, I lost my job for reasons beyond my control. However, never fear! I have plans. Another wonderful blogger told me that when one door closes, bust a hole through the wall and make things happen…and I have. In a quick turn of events, I’ve been asked to take creative and managerial control of something absolutely amazing this coming fall. Keep checking back for more info on that as it develops.
So, in celebration of that bit of that blessed serendipity, my daughter and I had to celebrate. What’s the first thing we turn to? Soup! What’s the second thing we turn to? Usually Indian or Thai food! What did we do? Both!
This quick and flavorful soup is hearty and takes less than 30 minutes to throw together.
Are you ready? Let’s cook!
Indian Chicken Soup
* 1 package of S&B Golden Curry Sauce Mix (or ANY kind of Indian curry simmering sauce you love; we used mild this time around)
* 1 (13.5 oz) can coconut milk
* 3 cups chicken stock
* 2 chicken breast halves
* 5 cloves garlic, minced
* 5 roma tomatoes, diced
* 1 (8 oz) package baby bella mushrooms, sliced
* 3 cups baby spinach
* salt and pepper
* fresh lime juice (from one lime)
* garlic naan to serve with it
In a large pot, bring the Curry Sauce, coconut milk and chicken stock to a boil. Add the chicken, garlic and diced tomatoes. Reduce heat and simmer for about 10 minutes, until the chicken is cooked through. Remove the chicken and dice; put it back into the pot once chopped.
Add the mushrooms, spinach, and juice from half the lime. Season with salt and pepper and simmer another 5 minutes. Taste it and adjust the seasoning as you see fit! You’ll want to add more lime juice, I’m sure of it.
We served this with garlic naan.