Cooler weather is on its way and that means it is time to pull out our pots and start making soup. Rather than opting for the basic chicken noodle soup, try something a bit different this year. Curried Butter Masala Soup is soup-er easy to make. You basically open a few cartons/jars, add a little chicken, spice, and rice and you are good to go.
I went to Earth Fare and picked up the key ingredients for this Indian-inspired chicken soup: a carton of organic chicken broth, a jar of Butter Masala, and a can of organic coconut milk.
You make the soup by pouring the chicken broth into a large pot and adding 1/2 cup of coconut cream that you skim off of the top of the can of coconut milk. (Make sure that you don’t shake the can. You want the cream to stay at the top to make it easy to extract.) Whisk the two ingredients well and it will have the appearance of milk. To that you add the Butter Masala and curry powder. You can add shredded or chopped chicken to the pot to add more protein to the meal. Simmer for at least 20 minutes.
While the soup base is simmering, prepare rice according to directions on the package. Once the soup and rice are finished, place a scoop of rice into the bottom of a bowl.
Curried Butter Masala Soup
- 1 32 ounce carton chicken broth
- 1/2 cup coconut cream
- 1 jar Butter Masala
- 1 tsp curry powder
- 2 cups cooked chicken optional
- 3 cups cooked rice
Pour chicken broth into large stock pan over low heat.
Add 1/2 cup coconut cream skimmed off the top of a can of coconut milk and whisk until blended into broth.
Stir in contents of jar of Butter Masala and curry powder. Add chicken if using.
Simmer over low heat for 20 - 25 minutes.
Serve over cooked rice.
Ladle the soup mixture on top and enjoy!
Store leftovers together in one container. You may find that you like the soup even better the next day.0