2teaspoonsfinely grated or minced fresh ginger, or 1 teaspoon dried
1 ½tablespoonsgaram masala
2teaspoonsground cumin
2teaspoonsground coriander
½teaspooncardamom
2teaspoonspaprika
2teaspoonsground turmeric
1cinnamon stick
¼teaspooncrushed red pepper flakes, optional
2cupslow sodium chicken stock*, homemade bone broth is a great option
128-ounce can or jar crushed or diced tomatoes
1can full fat coconut milk, or 1/2 cup heavy cream
sea salt and freshly ground black pepper, to taste
2lbscooked chicken, skin removed, shredded (optional, leave off and swap in veg broth for a vegetarian soup)
For serving:
¾cupcilantro leaves and tender stems, coarsely chopped
yogurt, cow, goat, sheep milk or coconut milk, heavy cream or coconut cream, for serving
lemon or lime wedges
red pepper flakes
chopped fresh tomatoes
scallions or chives
Instructions
Heat ghee, butter or coconut oil over med-high heat in a heavy soup pot or dutch oven. Sauté the onion for 3-5 minutes then add the garlic and ginger for an additional 1-2 minutes. Add the garam masala, cumin, coriander, cardamom, paprika, turmeric, and the cinnamon stick. Sauté for a few minutes longer until spices are fragrant.
Add to the pot, 2 cups of chicken stock, crushed tomatoes and coconut cream. Simmer for about 30 minutes.
Remove the cinnamon stick and turn off the heat. Using an immersion blender, or high speed blender, purée the soup until smooth and creamy. Add back to the pot if poured into stand alone blender. Season with salt and pepper, add shredded chicken, stir well and serve topped with your preferred toppings.
Notes
you can also use vegetable broth this is a great use for leftover rotisserie chicken, you can also use cooked chicken breasts or thighs.