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.
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 to 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 jalapeño; blend on High until smooth. Add coconut milk, chicken broth, curry powder, salt and pepper; blend until smooth.
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 jalapeño, if using.
Make It a Freezer Meal: Let chicken cool completely. Pour chicken, coconut milk mixture and dried basil into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze. Place cashews in a quart-size (1 L) 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 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 jalapeño, if using.
Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca Available where books are sold.
Image credit: Charity Burggraaf