For a new twist on your classic chicken soup, try this recipe.
Curried Rice & Vegetable Soup
Chef Claudia Galofre-Krevat
4-6
20 minutes
30 minutes
Caribbean
Soup
Trinidad is a British island with heavy Indian and British influences. This Anglo-Indian classic uses vegetable broth in place of chicken. If you want a more robust non-vegetarian option, add shredded cooked chicken breast.
Ingredients
2 tbsp grapeseed or other neutral oil
- 1 medium yellow onion, halved and thinly sliced
- 1 jalapeño chili, stemmed, seeded and chopped
Kosher salt and ground black pepper, to taste
4 tsp curry powder
14 oz can diced tomatoes, drained
1 lb sweet potato (or carrot) peeled and cut into ½-inch cubes
- 6 cups low-sodium chicken broth
- ½ cup long-grain white rice
- ½ cup coconut milk
Directions
In a large saucepan over medium-high, heat oil until shimmering.
Stir in onion, jalapeño and ¼ teaspoon salt.
Cover and cook, occasionally stirring, until the onion is softened and beginning to brown, 10-12 minutes.
Add the curry powder and cook, stirring until fragrant, about 1 minute.
Add the tomatoes, sweet potato, and broth. Cover and bring to a boil over medium-high, scraping up any browned bits.
Once boiling, stir in the rice, then reduce to medium. Cover partially and simmer, occasionally stirring, until the rice and vegetables are tender, 18-20 minutes.
Add the coconut milk and cook, stirring, until heated, about 3 minutes. Take off the heat, taste and season with salt and pepper.