Anyone else ever have
horrifying scathingly brilliant moments of realization that they are, in fact, their parents child? I think it happens more as we get older too, which is especially scary fun because I’m only 24 and I had two moments of it today.
The first was when I found myself laughing at my own (awful) joke more than was probably acceptable, as my dad often does. He usually adds in a, “At least I crack myself up.” when he sees that no one else in the room is laughing. Good save Dad, good save.
The second actually has something to do with the rest of this post, so I’m glad you’ve stuck with me until here. My mom is an avid lover of garlic. Almost every meal she cooks contains an average of 8 cloves. I once made mention of it the first time she met Rob and was cooking us a stir fry and she said, “I ONLY used four cloves!” which, to be fair, is a very modest amount. Especially for her. I love garlic just as much, if not more than the next person, but I usually don’t use what one might consider an “obscene” amount. Except when I make this soup. It needs an obscene amount, it thrives on an obscene amount. Most important, garlic is good for you. I had a cold last week and swallowed probably a whole bulb (not at once) trying to kick it. And then I made this. Needless to say… I am healed. Coincidence? You decide.
On that note…let’s make some soup shall we?
This soup is so easy to make, crazy flavorful, and to boot, I think it’s the prettiest thing to ever come out of my kitchen. The way the rich colors of the curry and turmeric come together is a treat for the eyes, and it’s made even better when the oils separate, creating a sort of Indian looking lava lamp in your bowl. Its equal parts comforting and psychedelic, which is what I always look for in my food. True story.
I had a lava lamp as a kid, and I was always so mesmerized by it. It sat on top of my box TV that was coincidentally usually playing the movie My Favorite Martian, a heartwarming tale where an alien played by Christopher Lloyd crashes to Earth and disrupts a man played by Jeff Daniels’ life. It’s cheesy. It’s horrible actually. I don’t know how so many successful actors agreed to do this film. Anyway, there is a scene in the movie where Christopher Lloyd screws the cap off a lava lamp and drinks all it’s contents, which was somehow shockingly convincing to my 6 year old self, even though it’s very apparent that he is just pouring it behind his shoulder. Needless to say, I always wondered what it would be like to eat a lava lamp– aaaand if you’ve ever wondered the same thing, have I got a recipe for you!*
*does not taste like actual lava lamp**
**I don’t know this for a confirmed fact, so please don’t eat a real lava lamp to find out
- 2-3 tbsp. coconut oil
- 1/2 yellow onion, diced
- 6-8 cloves garlic
- 3 tbsp. red curry paste
- 2 tbsp. turmeric
- 2 tbsp. curry powder
- 1 tsp. paprika
- 1/2 tsp. ginger
- 1/2 tsp. coriander
- 1/4 tsp. cayenne
- 1/8 tsp. black pepper
- dash of salt
- 2 lbs. chicken thighs, cut into small pieces
- 4 cups chicken broth*
- 4 medium zucchini
- 1/2 can of full fat coconut milk
- red pepper flakes, to taste
*Check your ingredient list here, folks! Most broths contain a plethora of questionable ingredients like sugar, carageenan, msg, or things like, “chicken flavor”. Like WUT? Literally, what is that? I don’t like to find out, so I make my own, but if I happen to run out, I settle for a semi-trusty store bought brand.
WAIT! Before you actually get started, do two things. 1, Mix all the spices together in a small bowl. 2, Cut up the chicken. Both things are going to get dumped into the pot all at once, so you’ll want to have them prepped. Got it? Onward.
- Heat a large stock pot over medium-high heat. Add 1tbsp. of coconut oil, onion, and garlic. Saute the onions and garlic until the onions become translucent, then stir in the curry paste so it completely coats the onion-garlic mixture.
- Add another tablespoon of coconut oil and dump in all the spices (you’ll need that oil so the spices don’t just clump to the bottom of the pot) Stir for several minutes. Enjoy the fragrances mingling together. Gawk at the beautiful rich color.
- Add the chicken (you MAY need some more oil here for good measure, depending on how generous you were with the first two… when it comes to coconut oil, my tablespoons tend to be VERY rounded)
- Once the chicken is cooked, add the broth and bring to a boil. Now is a good time to take a rubber spatula and scrape the bottom of the pot to get all those caramelized bits of spicy onion that might be hanging out down there.
- Reduce to a simmer and cover for approximately 30 minutes. If you’re the planning type, or if you are using a julliane peeler rather than a veggie spiraler, now would be the time to prep the zucchini. Personally, this is an occasion where I just spriral the zucchs directly over the pot when I’m ready to add them. In instances other than soup, I have a less barbaric and far more time consuming method for my zoodles to make sure they don’t get watery. But today we get to rejoice in our grain free choices because watery zoodles aren’t a concern when you’re making soup! Soup for the win!!
- Once you’ve done whatever you’ve done with your 30 minutes outside of the kitchen, add the zoodles by whichever method you’ve decided on (pro tip: my way is best and I don’t just say that because I’m a narcissist, though I am, it’s because doing it that way saves dishes)
- Cover again and simmer for 10 more minutes, allowing the zoodles to cook.
- In the last 5 minutes of the simmer, add the coconut milk.
You’re done!! Wasn’t that easy? Serve in bowls, garnish with red pepper flakes, eat with a spoon, slurp loudly (It’s an especially slurp-y soup so table manners need not apply when you make this. Soup for the win again!)
I did it!! My first post as an official food blogger! Thank you so much to those who have made it to the bottom of this post, and an even bigger one to those brave enough to roll up their sleeves, break up with pasta, and let this zoodle-y soup take you far away to a land where you can’t imagine why you ever made noodles with anything other than various kinds of squash. If you end up making this psychedelic bowl of spicy sunshine, please do drop a comment and let me know what you think! I’m a slightly self conscious narcissist who went to art school and mostly thrives on feedback (and citrus fruits)