When I was swapping recipes with Marilyn Feaster, she gave me this one that her sweetheart, Dave Meyers, had developed.  I tried it first with shrimp.  My husband and I liked it so much, I made it with chicken less than a week later. It’s very tasty!

Serves 4

• 4 medium red potatoes, unpeeled and cut into 1/2” cubes
• 4 medium carrots, peeled and cut into 1/4” slices
• 1 small bunch of cilantro, chopped
• 2 to 3 tbsp yellow curry powder
• 3 tbsp regular or gluten-free soy sauce
• 1/4 tsp cayenne pepper
• 32 oz chicken or vegetable broth 
• 13.5 oz can regular or lite coconut milk
• 1 large boneless, skinless chicken breast, or 1/2 rotisserie chicken, or 1 lb medium shrimp
• Salt and pepper to taste

Rinse and slice potatoes, carrots and cilantro.  Mix curry powder, soy sauce and cayenne pepper into a paste. Set aside.

In a large saucepan, bring broth to a boil. Add potatoes and carrots. Boil uncovered for 7 to 9 minutes. Test for tenderness at 7 minutes. Medium tender is desired.

While veggies boil, prepare chicken or shrimp. 

If using chicken breast: Cut chicken into 1/2” cubes. Sauté in a small skillet and season with salt and pepper. 

If using rotisserie chicken, skin and shred 1/2 of the chicken into bite-sized pieces.

If raw shrimp are used, peel and devein shrimp. Sauté in butter and season with salt and pepper.  

When veggies are tender, add curry paste mixture and coconut milk. If chicken breast needs a bit more cooking, add it now.  Simmer uncovered for 4 minutes.  If using rotisserie chicken or shrimp, add it now.  Add cilantro.  Turn off heat. Allow soup to rest for 5 minutes before serving.