Arabian Nights Soup

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

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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

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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