RECIPE ~ ASG Chicken Turmeric Kale Soup for Fall
Serves 2 - 4, Cooking Time - can speed run in 40m to an hour; soup needs to cook for 2.5 hours or longer
x4 chicken thighs - salt and pepper; keep skin on while cooking
x1/2 yellow onion, x1/2 shallot, x4 stalks of celery - finely cut
x1/2 garlic - crushed, peeled, prepped
x1 pat of butter
x1 sweet potato - peeled, cut to desired texture - we do 3-cm-sized cuts
x1/2 ginger bulb - prepped, peeled, finely cut
x4 cups of vegetable broth
x1 tbsp turmeric
x1 tsp chili flakes
x1 tsp thyme (for chicken)
x1 jalapeno - cleaned of seeds, finely cut
x1 carrot - cleaned, peeled, finely cut into half-circles
x1 can of coconut milk - whole with fat
x1/2 bunch of fresh spinach - cleaned, stemmed, hand torn - keep in the fridge until use
x1/2 bunch of fresh kale - cleaned, stemmed, hand torn
Salt and pepper
Prep chicken thighs on both sides with salt, pepper, and thyme. Slowly fry in a pan on both sides until golden brown - no need to cook all the way through, as it will cook in the soup. Better it goes in lightly cooked to retain a juicy texture.
[For soup - we like to use a ceramic pot and cook everything (but the chicken).]
After the chicken is browned, remove the skin. [You will not use it - you can make a chicken skin snack later with gochugaru.] Set aside.
Add ginger, turmeric, chili flakes, and any leftover thyme to the mirepoix. Mix well. Add jalapeno, carrot, and ginger. Mix again - all the while keeping the temperature low. Eye the mixture; add the vegetable broth when there is a sound reduction and intermingling of spices. Increase the temperature of the stove to medium. Bring soup to boil, uncovered.
On boiling, add water. Allow it to come to a boil again. Add spinach. Add coconut milk fat. Taste for seasoning - we like adding some chicken gristle or oil. Adjust turmeric, and avoid adding too much chili flakes. Add chicken, then allow it to come to a boil.
Lastly, add kale and squeeze out lemon. Taste one last time. Allow to simmer, covered, for two more hours.
[Variations - can include lemongrass, navy beans, and other root vegetables.]
Preferably, ASG likes to serve the next day when flavors mature. On reheating, bring it up slowly to a simmer; don’t allow it to boil or overcook. Serve with lemon slices and a nice buttered bread. Enjoy the cold months along with some Vince Guaraldi - you know, Autumn.
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