Cook’s notes: With the drop in temperature, winter weather is here. I have definitely had soup on my mind. This soup has several sources, and I love that it has a lot of vegetables to go with the corn: 1) I saw a beautiful “nearly instant” vegan curry soup recipe online, and my partner requested that I add chicken to it. 2) Bev Cooks had a recipe for chicken curry with mushrooms and spinach. 3) Finally, I relied on Pamela Anderson’s soup formula to figure out starting amounts.
I definitely recommend cutting up all the ingredients before you start. I omitted onions and cilantro. It only has one can of coconut milk, so it’s not heavy.
Vegetarian tips: The soy sauce packet substitutes for fish sauce. To make this soup fully vegetarian (vegan), use vegetable broth instead of chicken broth. And obviously, omit the chicken. You could add a 15-oz can chickpeas instead of meat.
1 Tablespoon olive oil
3 boneless skinless chicken thighs, cut into chunks (Note: A 1.3 lb. package cooked down to Anderson’s recommended 1 lb. of meat)
3 cloves garlic, peeled, smashed, and minced
4 scallions, trimmed and diced
1 red bell pepper, seeded and diced
8 oz baby bella mushrooms, washed and cut into chunks
13.66 oz can light coconut milk
4 cups (1 quart box) reduced sodium chicken broth
14.5 oz can diced tomatoes, not drained
16 oz bag frozen corn kernels (about 3.3 cups)
2 teaspoons mild yellow curry powder
1 take-out packet of soy sauce (1/2 teaspoon)
3 oz baby spinach
Kosher salt, black pepper, and lime juice to taste
Heat the oil in a large soup pot (Dutch oven) over medium heat. Brown the chunks of chicken until cooked through. Remove the cooked chicken to a clean plate, leaving the oil in the pot, and set aside.
In the remaining oil in the pot, sauté the garlic, scallions, red bell pepper, and mushrooms. Sauté these vegetables until they are softened, about 3 minutes.
Add the coconut milk, chicken broth, tomatoes, corn, curry powder, and soy sauce. Add the cooked chicken, and bring the heat to a rapid simmer, then lower the heat.
Simmer until the soup is heated through. (The soup can be simmered for 30 minutes or more. I did 75 minutes.) Stir well. Add the baby spinach, and cook until it is wilted. Taste the soup, and season with salt, pepper, and lime juice to taste.