Gail’s Asian Curry Mushroom Chicken Soup

I’m a mushroom freak. I’ll fry ‘em, boil ‘em, eat ‘em raw. From a tin. Fresh. It don’t matter much to me.

For years mushrooms have been prized for both their flavour and their perceived medicinal value, though that was folkloric in nature. Now we know that some mushrooms modulate immune system responses and inhibit tumor growth. Others show potential for cardiovascular, antibacterial and anti-inflammatory properties.

Curry, too, has restorative and protective value beyond the phenomenal flavours it adds to food. Curry isn’t actually one spice, but a combination of medicinally potent spices like turmeric, cumin, cardamom and chili. It’s now believed that curry is good for both memory and as protection against Alzheimer disease (and cancer too).  Curcumin, which gives turmeric its yellow colour, is a powerful antioxidant and anti-inflammatory. In fact, many over-the-counter drugs for arthritis contain curcumin.

I’d rather drink this soup than take pills. And if it not only protects my brain from Oldtimer’s Disease, but protects my immune system too, hell, I’ll take my medicine!

  • 2 garlic cloves minced
  • 2 tbs vegetable oil
  • 4 tbs Malaysian (red) curry
  • 3 cups chicken broth
  • 2 14 oz cans coconut milk (unsweetened)
  • 1 cup water
  • 2 stalks lemongrass (bottom 5” crushed)
  • 10 1/8 inch thick slices of fresh ginger
  • 1 tsp black peppercorns
  • 6 tbs fresh lime juice
  • 6 tbs fish sauce (nuoc mam)
  • 4 chicken legs/thighs/backs attached
  • 2 tins  (or equivalent fresh) enoki mushrooms (or any mushrooms you love)
  • 1/3 cup chopped cilantro (or to taste) (Substitute Thai basil if you hate cilantro.)
  1. Over moderate heat, cook the garlic until translucent.
  2. Add the curry powder and stir for about 20 seconds to release the curry flavours.
  3. Stir in the broth, coconut milk and water.
  4. Add lemongrass, ginger, peppercorns.
  5. Add the chicken, bring to a low boil and cook for about an hour.
  6. Remove the chicken, take the meat from the bones and add back into the soup.
  7. Add the mushrooms.
  8. When done, finish by sprinkling with cilantro.
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Gail Vaz-Oxlade

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5 Responses to “Gail’s Asian Curry Mushroom Chicken Soup”

  1. Sorry babe can’t stand the curry smell or the mushroom texture. Not my thing.

  2. Excellent, love mushroom soup and I’ve been enjoying curry more and more. According to this I may have to add a few new spices to my collection. yay! Thanks for sharing!

  3. Gail, cant wait to try this recipe. am sure it is as good as your recipes for financial freedom.
    thanks!

  4. Sounds good. I love anything with curry spices in it

  5. Wonderful! I’m actually eating a Thai curry for lunch right now! I could eat curry every day. I’m definitely going to try this one. I really like that it’s got good fat and protein and isn’t bogged down by starches. I’ll be trying this one out for sure!

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