Chicken Tikka Masala Soup is the most warming, most comforting, most delicious soup you will ever have. ‘Nuf said.
I am a soup lover. As far as I’m concerned, soup is something that is good all year-round. This is one of those soups that is great in the winter (duh…), but it’s also great in the summer too. Give me a bowl of this on a summer night while sitting out on the deck (maybe with a cold beer), and there’s nothing better.
Now, about the flavors in this soup… there is just the right amount of spice and just the right amount of richness, so that everyone loves this soup. I can say this will confidence, because when I fed it to Steve he loved it. I then said: “hmmm, I wasn’t sure you would like it because you don’t like Indian food”. His response was “I don’t, but this isn’t Indian food”. So, there you have it. Even self-proclaimed Indian food haters will like this soup.
Here in New York City right now winter is trying to turn into spring. Some days are gorgeous, while others… not so much. This is the time of year when everyone seems to be getting sick. This soup is the perfect antidote to the germs floating around all over the place. It’s filled with immune-boosting spices… so you can heat and heal yourself at the same time. Win-win.
The original genius recipe for this soup comes from The Modern Proper — these women are amazingly talented and creative.
Download your free Immune Boosting ebook now.
Serve this Chicken Tikka Masala Soup with a salad, and you have a really complete meal. I love it with Tomato And Herb Salad With Roasted Lemons… delicious!
This creamy soup is made with no cream. It can easily be made vegan by omitting the chicken. It has the perfect combination of warming spices and is so healing. Have I convinced you to try it yet? I hope so, because there is no down side here.
I love to top my creamy, flavorful soups with a swirl of vegan yogurt and a handful of fresh herbs and I urge you to do the same… yum!
Here are some of the healing ingredients in this Chicken Tikka Masala Soup recipe:
Ginger is a chinese herb (Gan Jiang) that warms the body. It’s especially good during cold weather and also during seasonal changes. So, when it’s winter or when winter is trying to turn into spring, and we (those of us on the east coast) get some of these cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. The creaminess of this soup comes from full-fat coconut milk, making it taste rich while healing you!
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
I love creating customized recipes for people. And soup’s an easy one! I want you to sign up for a free phone consultation with me… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup just for you and your needs.
- 2 Tbs coconut oil
- 1 med onion, chopped
- 4 garlic cloves, chopped
- 1 Tbs chopped fresh ginger
- ¼ tsp chipotle chile powder
- 1-1/2 tsp turmeric powder
- ½ tsp cumin
- 1 tsp tandoori spice
- ½ tsp cinnamon
- sea salt and black pepper, to taste
- 1 28-oz can crushed tomatoes
- 2 cups vegetable broth
- 1 14 oz can full-fat coconut milk
- 1 rotisserie chicken, skin removed, meat shredded
- fresh cilantro leaves, for topping the soup
- about ½ cup yogurt (I used a cashew yogurt) for topping the soup
- In a large pot set over med heat, melt the coconut oil.
- Add the onion, garlic, and ginger and saute until softened, about 3 mins.
- Stir in the spices and salt and pepper to taste. Cook, stirring, 3 mins.
- Pour in the tomatoes and the broth.
- Stir in the coconut milk
- Partially cover the pot and let simmer 15 mins.
- Stir in the shredded chicken.
- Ladle into bowls and top with cilantro leaves and a dollop of yogurt.