Bengali Chicken and Vegetable Soup

Published January 27, 2017 by microncat

This week’s adventure in the Eating Well… cookbook is a REALLY great soup made with coconut milk and lots o’ spices.


Large bowl with cauliflower by Deik Pierce.  Small blue bowl by an Oak Ridge potter whose name I can’t remember.  Gray/green bowl by Charlie Tefft.  Enamel bowl by me.

Just check out all the deliciousness!  The recipe calls for a jalapeno pepper sliced up in it; I forgot to buy one, so used a chipotle instead.  Also, fresh thyme instead of dried, and dried parsley instead of fresh, LOL.  I don’t buy fresh parsley, ‘cuz it tastes like grass.  Not shown:  diced chicken meat, one thigh and one breast, and one clove garlic, which was already in the pot before I took this pic.

So, the coconut milk, onions, garlic, chipotle, ginger, thyme, cinnamon and parsley flakes all went in the pot together and cooked down until it was a gorgeous creamy consistency, and the house smelled amazing.  Then everything else went in and cooked for close to an hour.


Small shino bowl by yours truly!

And here’s the final result!  It was SOOOOOOO good!!!  And low carb!  Not low fat, though, because, coconut milk (the recipe calls for “light” coconut milk, but I’m not into the crap additives they have to put in, to replace the fat, so I don’t buy it.)  This one is a winner, winner, chicken (soup) dinner!



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