Curry Chicken Coconut Soup with Rice
Recipe courtesy of The Catholic Foodie: Middle Eastern Cuisine
Curry Chicken Soup with Coconut over Rice
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Combine stock, jalapeño peppers, garlic, ginger, lemon zest, lime zest, lemon juice, curry powder, cumin, allspice, and sumac in a stockpot. Add salt and pepper, bring to a simmer and add the green beans, mushrooms, and coconut milk.
Season chicken thighs with salt on both sides and quickly pan fry in bacon grease (or some other oil with a high smoke point, such as coconut oil or vegetable oil) over medium heat. Remove chicken from pan, cut into bite-sized pieces and add to the soup. (Alternatively, I sometimes roast chickens and add them to the soup.)
Simmer for 3 to 5 minutes to ensure that the chicken is fully cooked. Add chopped cilantro; add Sriracha sauce, to taste. Spoon about 1⁄4 cup of cooked rice intoeach bowl. Ladle soup into the bowls and top with green onions. Pass additional cilantro, ginger, and Sriracha for diners to add to taste.