Coconut Curry Chicken Soup
There’s a lot of great food in Santa Cruz and since our return to the Central Valley, I’ve had to learn to live without Vasili’s Lamb Souvlaki, Erik’s Chicken Pesto and The Santa Cruz Diner’s Coconut Curry Chicken Soup.
Santa Cruz Diner is famous for its diverse menu, huge portions and relatively low prices. That obnoxious ass who dominates the Food Network featured it in his Diners, Drive-Ins & Dives. Don’t worry though. He’s long gone by now, so the next time you find yourself on the far end of Hwy 17, stop by and fill your belly.
In the meantime, here’s a version of their Coconut Curry Chicken Soup that I make once a month to stave off the homesickness. It’s super easy and these days you can usually find things like Fish Sauce and Sriacha without too much trouble. I get my curry mixes at the indian store down the block, but you can use one of the basic ones from the supermarket spice section for this recipe.
Jules Coconut Curry Chicken Soup
14 oz. Light coconut milk 1 tsp curry powder (I use a hot mix, but milder is fine too) 1 tsp turmeric ¼ tsp Kosher salt 1 poached chicken breast, halved and sliced 2 large carrots, peeled and sliced 1 russet potato peeled and sliced 1 tsp grated fresh ginger 2 cloves garlic, minced 2 cups chicken or vegetable broth the juice of one lime 2 tsp fish sauce 1 tsp sugar ½ tsp coriander Sriacha to taste Cooked basmati rice for serving
Add the first four ingredients to a mid-size saucepan and simmer 10 minutes. Slice chicken, carrots and potato to equal size and set aside. Add remaining spices and liquids to the pot. Add the Sriacha last, tasting the broth as you go. When it is to your liking, the chicken and vegetables can go in. Simmer until carrots are tender (15 minutes) and remove from heat. Serve in a big bowl over cooked rice. For extra heat, you can add thin-sliced Thai chilies as a garnish. This recipe makes three servings of roughly 300 calories apiece (exact calorie count of course depends on the weight of the chicken and vegetables).