I modified this recipe by Orchids & Sweet Tea:

Coconut Curry Meatball Orzo Soup

I wouldn’t call it a soup. It’s just a curry but I guess that depends on your preference or how long you let it simmer. The recipe is originally vegetarian. I subbed in chicken because I couldn’t find veggie meat balls.

This was the perfect dish to kick off the Autumn culinary season. I’m tempted to make it with butternut squash instead of chicken next time.

INGREDIENTS

• 1.5lbs chicken thighs (cubed)
• 1 onion (diced)
• 4 garlic cloves (minced)
• 1 bunch of Kale (chopped small)
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tsp tumeric powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp Tamari sauce
• 1 tbsp red curry paste
• 1 can coconut cream
• 4 cups/1 box vegetable stock or chicken bone broth
• 1 cup orzo
• pita bread

DIRECTIONS

1. Heat olive oil in a large pot. Add the onion, garlic and ginger. Cook until fragrant.
2. Add the chicken. Brown but don’t cook all the way through.
3. Add the seasonings and Orzo. Stir to coat.
4. Deglaze with a bit of broth. Then stir in the coconut cream.
5. Slowly stir in the broth. Bring to a gentle boil then leave it to simmer for 10min. Stir occasionally to keep the orzo from sticking.
6. Mix in the kale and simmer for another 10min.
7. Serve with pita bread