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Arabian Nights Soup

4 star rating
 

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Submitted by: banahans

 

With a curry and coconut milk base, this soup also contains chicken, brown rice, cauliflower, peas, garbanzo beans, and zucchini.
 

Ingredients

  • 6 cups water
  • 3 chicken bouillon cubes
  • 3 tbsp. curry paste
  • 1 14-oz. can diced tomatoes, undrained
  • 1 cup coconut milk
  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups cooked brown or white rice
  • 4 cups cauliflower florets
  • 2 chicken breasts, cooked and chopped or torn into bite-size pieces
  • 2 cups frozen peas
  • 1 14-oz. can garbanzo beans, drained
  • 2 cups diced zucchini
  • Plain yogurt
  • Fresh cilantro

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Method

In large soup pot heat bring water, bouillon cubes, curry paste, undrained tomatoes, and coconut milk to a simmer. Meanwhile, in large skillet saute onion and garlic in hot olive oil over medium heat for 2 minutes. Add bell pepper; saute 2 minutes more. Remove skillet from heat; add onion mixture to simmering curry mixture along with cooked rice, cauliflower florets, chicken, peas, and garbanzo beans. Return to simmering. Add zucchini; heat through. Top each serving with a dollop of yogurt and cilantro.

 

Notes: This versatile recipe is a hearty soup that can be served as a meal. If you want to make it more substantial, chunks of cooked potato may be added. Serve with a cucumber salad and some toasted flatbread for a really nice dinner.

 

Number of Servings: 4 as a meal, 8 as a first course

 

Submitted by: banahans ()

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