February 2009

Curried Chicken Cashew Soup

Ingredients
      ½ cup onion, diced
      2 tablespoons butter
      ½-1 teaspoon curry powder
      salt & pepper
      1 quart chicken broth (4 cups)
      ½ cup coconut milk
      ½ cup chopped cashews
      ½-1 cup cooked chicken, diced
      2 ounces fine noodles, cooked (¼ of an 8 ounce bag)

Directions
In a saucepan, cook onions in butter until soft. Season with salt, pepper, and curry. Add chicken broth and coconut milk and bring up to a simmer. Add remaining ingredients and heat through. You can garnish with a dollop of unsweetened whipped cream and toasted coconut if you like.

Serves 4 generous portions.