Creamy Cashew Spiced Chicken Soup
Servings 4
Ingredients
- 2 tbsp olive oil
- 3 carrots, chopped (about 1 heaping cup)*
- 1 bell pepper, chopped (about 1 heaping cup)*
- 1 clove garlic, smashed or thinly sliced
- 1 ½ tsp kosher salt, divided
- 1 ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- 4 cups water
- 1 lb boneless skinless chicken breasts
- 1 tbsp soy sauce or tamari
- 4 cups thinly sliced or chopped loosely packed greens (kale, spinach, bok choy)
- 1 tbsp lime juice
- Cooked rice, noodles, or bread, for serving (optional)
- Fresh herbs, for topping (cilantro or scallions)
- Lime wedges, for serving
For the cashew cream:
- ¼ cup raw cashews, soaked overnight, drained**
- 1 clove garlic
- 2- inch piece ginger
- ½-1 cup hot broth (from the soup)
- *You can sub in about 2.5 cups of any combination of cabbage, onion, or celery for either of these veggies.
- **OR quick-soak them by simmering the cashews in water for 10 minutes.
Items you can prep ahead (optional)
- Chop 3 carrots (1 heaping cup)
- Chop 1 bell pepper (1 heaping cup)
- Thinly slice 4 cups greens (kale, spinach, bok choy)
- Cook rice, for serving (optional)
- Soak ¼ cup raw cashews
- Make the soup
Instructions
- In a large pot over medium heat, warm the oil. Add the carrots, bell pepper, garlic, and ½ teaspoon salt. Cook for 3-5 minutes, stirring occasionally, or until softened.
- Turn the heat down and stir in the coriander, turmeric, pepper, and cinnamon for a few seconds, then immediately add the water. Add the chicken, remaining 1 teaspoon salt, and soy sauce. Stir to combine. Turn the heat to high to bring to a boil, then cover and reduce the heat to low. Simmer gently for 10-15 minutes or until the chicken is cooked through (160F in thickest part, times will vary).
- Transfer the chicken to your cutting board to cool off. Stir in the greens for 1 minute, then turn the heat off.
- Meanwhile, to make the cashew cream, in a high-speed blender, add the soaked cashews, garlic, ginger, and a heaping ½ cup of broth from the soup. Blend until totally smooth, making sure to allow steam to escape.
- Stir the cream back into the soup, along with the shredded chicken and lime juice. Taste and add more soy sauce or a dash of fish sauce, if needed.
- Serve over rice, noodles, or with a piece of warm bread, if you’d like. Top with lots of fresh herbs and a wedge of lime.
Notes
Substitutions:
- To make vegetarian/vegan, replace the chicken with cubed tofu. Simmer the soup, uncovered, for 10 minutes.
- Sub chicken breasts with thighs.
- Sub chicken with salmon or any fish – just keep in mind the thickness of the fish and check after 8 minutes.
- To make nut-free, sub cashews with ¼ cup tahini.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave or gently on the stove.
- Serve with lots of herbs and a squeeze of lime.