Earlier this week, I shared a delicious Blueberry Orange Smoothie Kits recipe from my friend Karrie Truman’s new cookbook, Seriously Good Freezer Meals (now available on Amazon). I have another recipe to share with you today – it’s called Coconut Cashew Basil Curry Soup. I was drawn to it the moment I read Karrie’s description. (“One of my most requested recipes from family and friends is this coconut cashew curry soup. You will love the rich taste, deep flavors, and crunch of the salty cashews.”)
What I loved about this recipe is that there is only one element you actually have to cook before freezing – the chicken! To speed up the process, I cut my chicken in fairly small bite-sized pieces.
The recipe is every bit as flavorful as Karrie’s claim. It incorporates basil, curry, cashews, garlic, ginger, and jalapeno. To make mine as fresh as possible, I purchased my spices the day I made the soup from the bulk section of my Fred Meyer store. It’s amazing to me how much more fragrant the dried basil was than the basil that’s been sitting in a jar in my pantry! Not only that, you’ll pay mere pennies to get the amounts you need.
This recipe is so very easy because you basically just blend up everything besides the chicken and cashews.
First you start with the onion, garlic, jalapeno and ginger…
Then you add in your curry, coconut milk and chicken broth.
If you are making this meal for dinner (or one of the batches anyways), just put in a pot on the stove with the chicken and dried basil. To serve, top with some cashews and you can also add some fresh chopped cilantro or basil if desired. My Fred Meyer store happened to carry Thai basil, so I used that and it was delicious!
If it’s a freezer meal, mix the soup mixture, cooked and cooked chicken, and dried basil into a gallon-size freezer bag. Put the cashews into a separate quart-size bag and freeze it all up. (You want to keep the cashews separate because they will soften if left in the liquid, and the soup is really good when it’s got a nice crunch!)
Here’s what you’ll need to make one batch (serves 6):
- 2 lbs boneless, skinless chicken breasts, diced
- 1/2 tsp garlic salt
- 2 tbsp. vegetable oil
- 1 onion, quartered
- 1 tbsp. minced garlic
- 1 tsp minced or grated fresh ginger
- 1/2 jalapeno pepper
- 2 cans coconut milk
- 2 cups chicken broth or Homemade Chicken Stock
- 2 tbsp. curry powder
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp fresh dried basil
- 1/2 cup salted roasted cashews
- Chopped fresh cilantro (optional garnish)
- Small fresh basil leaves (optional garnish)
- Sliced jalapeno pepper (optional garnish)
- Sprinkle chicken with garlic salt. In a large wok or skillet over high heat, heat vegetable oil until smoking. Working in batches, add chicken and cook for 3-4 minutes, stirring constantly, until no longer pink inside and slightly crispy on one or two edges. Using a slotted spoon, transfer chicken to a bowl and set aside.
- In a blender or food processor, combine onion, garlic, ginger and jalapeno; blend on High until smooth. Add coconut milk, chicken broth, curry powder salt and pepper; blend until smooth.
To MAKE IT NOW: In a large saucepan, combine chicken and any accumulated juices, coconut milk mixture and dried basil. Bring to a boil over medium high heat. Immediately reduce heat to low and simmer for 15 minutes to deepen flavors. Remove from heat. Ladle into bowls and top with cashews, plus cilantro, fresh basil and jalapeno, if using.
To MAKE IT A FREEZER MEAL: Let chicken cool completely. Pour chicken, coconut milk mixture and dried basil into a labeled gallon-size freezer bag. Seal, removing as much air as possible, and freeze. Place cashews in a quart-size freezer bag and seal. Place both bags in another gallon bag and seal together.
THAW AND COOK. Place soup in refrigerator for at least 12 hours or up to 24 hours to thaw, or run lukewarm water over bag until you can break soup apart. Pour bag contents into a large saucepan and bring to boil over medium high heat. Immediately reduce heat to low and simmer for 15 minutes to deepen flavors. Remove from heat. Ladle into bowls and top with cashews, plus cilantro, fresh basil and jalapeno, if using.
This soup is not only delicious and comforting, it’s incredibly healthy and good for you! I’d like to remind you that it’s just one amazing recipe you’ll find in Karrie’s book, Seriously Good Freezer Meals, which is now available on Amazon.
I’d be recommending this cookbook even if I didn’t know Karrie! It’s packed full of amazing recipes such as Hazelnut Pear Chicken, Island Coconut Angel Cake, and Empanada Hand Pies. It’s very smartly laid out with quantities provided of each ingredient for a variety of batch sizes. She also has tips for how to prepare multiple recipes in a single session, how to make room in your freezer, and how to avoid common freezer cooking mistakes. Really, you need this cookbook in your home library!
I’d like to offer a huge congratulations to Karrie as well as permission to reprint today’s recipe in its entirety for you on my blog. Make sure to check out her Blueberry Orange Smoothie Kits recipe that I shared a few days earlier!