RECIPE: Quadruple-C soup

It’s been seriously busy at Casa RWV the past couple of weeks, so I haven’t had time for much writing of any kind. But last night we made a spur of the moment soup that turned out really well. TheH insisted I write it down before I forgot it, so where better than here, where I said I would post recipes?

Both of us have had horrible head and chest colds so we’ve been craving soup. But the only things left in the fridge were a head of cabbage and some frozen chicken thighs. No carrots or celery to make chicken soup, but why not make a cabbage soup with chicken broth?¬†We found a can of coconut milk in the pantry, and I always have garlic and ginger on hand.

You could probably substitute vegetable broth (or water) and tofu to make it vegetarian, and if you leave out the yogurt and add lemon juice you can make it vegan.

Ingredients:

3-4 boneless skinless chicken thighs
1 small or 1/2 large head cabbage
4-6 scallions or 1 medium onion
3 cloves garlic
3-4 slices and 2 Tbsp fresh ginger
1 serrano chile
1/4 cup cilantro or 12-18 curry leaves
1 Tbsp cumin seeds
3 Tbsp canola oil
6 peppercorns
1 Tbsp ground coriander
1/2 tsp turmeric
1 tsp garam masala
1 cup yogurt
1 can coconut milk

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