Chicken Curry Soup

Ingredients

• 1 c cooked wild rice (I generally use a wild rice blend)
• 8 c chicken stock (do not use broth)
• 2 bay leaves
• 1 cup coconut milk
• 1 1/3 c pineapple juice
• 1/2 c butter
• 3/4 c + 2 T flour
• 4 c diced chicken
• 1 cup diced onion
• 1 t fresh garlic, minced
• 1 t fresh ginger, minced
• 1 t cumin
• 4 t curry powder
• 2 t sambol (red chili paste)
• 1/4 t finely ground black pepper
• 1 c heavy cream
• 1 c diced celery ribs
• 1/2 c olive oil

Toppings:  toasted coconut, toasted sliced almonds, chopped peanuts, lime zest, crushed pineapple, and/or mango chutney

Directions

1. Begin cooking wild rice as instructed on the bag/box.
2. In a large saucepan or stock pot, combine chicken stock, bay leaves, coconut milk, and pineapple juice.  Bring to a boil (watch this carefully - when it boils, it will overflow quickly).
3. In a separate pan, melt the butter until it bubbles and then slowly add in the flour making a roux.  Stir until it bubbles and is foamy, then add to broth mixture and stir to thicken.
4. Keep the broth on a low simmer to continue thickening while you prepare the chicken.
5. Preheat a stockpot with olive oil.
6. Add black pepper and chicken to the stockpot, cook until 3/4 done.
7. Add onion to the chicken and cook until transparent.
8. Mix together spices and then add them to the chicken mixture.
9. Stir, saute lightly and finish with the heavy cream.
10. To combine the ingredients, add the stock to the chicken mixture.
11. Add the celery (still raw and crunchy) and the cooked wild rice.  Season to taste with salt and pepper.
12. When serving, top with toasted coconut or other ingredients as you choose.

Nothing to say other than this soup is fabulous and is probably one of the most requested dishes I make.  I use two stock pots and actually double this recipe, freezing leftovers. It's a great dinner to serve when you have company, especially with a cool little tray with all the fixins for toppings.  If you haven't tried chutney, I highly recommend giving it a 'go' for this recipe.  You won't be disappointed! The recipe comes from the Sun Mountain Lodge in Winthrop, WA.