Coconut-Curry Soup with Cauliflower and Chicken


After years of shopping nearly every day at the grocery store (literally) right next door, (I know, we have it rough), we decided it was time to be more efficient and get a membership at Costco. When we visited the produce cooler for the first time, we were immediately swept off our feet by the sweet talking deals and took home a whole cart load of veggies. What we failed to realize was the sheer volume of each package. Sure it’s a no-brainer for a family, but we found ourselves in a race against time. I guess having too many vegetables is a good problem to have but our monster bag of cauliflower was a bit intimidating.

For us, cauliflower is the awkward step-brother of broccoli and usually the only vegetable left on a veggie party tray. Other than roasting it, mashing it, or covering it with cheddar, we had reached our limits of simple recipes. We were in the mood for something Thai-inspired and decided to get rid of the stalky, white guilt trip taunting us from the fridge. Here’s what we came up with!

1 can coconut milk (we use the full fat version)
1 thinly cut chicken breast
1 head cauliflower, cut into florets
1/2 yellow onion, chopped
1/2 yellow pepper, cut into thin strips
1/2 red pepper, cut into thin strips
3 tbsp. red curry paste
1/2 can bamboo shoots
2 tsp. fish sauce
1 1/2 cup chicken broth
Splash of white wine
Juice of one lime
Handful of chives, minced
Fresh basil, torn into pieces

Toss the cauliflower in olive oil, salt and pepper and cook in a 450˚ oven for 15 or 20 minutes until browned. Meanwhile, marinate the chicken pieces in some red curry paste and set aside.

Heat some coconut oil on the bottom of a dutch oven and add the onion and a pinch of salt. Cook until translucent and add the curry paste. Deglaze with the white wine and reduce for several minutes. Add the coconut milk and the chicken broth. If you have cauliflower stalks, add them to the pot at this time and simmer for 15 minutes until cooked through. Otherwise, add half of the roasted cauliflower and use an immersion blender until well blended. Then add both peppers and the bamboo shoots. Simmer for 10 minutes.

Heat up a sauté pan over medium heat and add some coconut oil. Sear the chicken on both sides until cooked through. Set aside.

Add the lime juice, fish sauce and a few leaves of basil. Serve in a bowl and top with roasted cauliflower, chicken, basil and chives.



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