Curried shrimp and chicken soup

Step 1/7

• ⅛ onion
• ½ tbsp olive oil

Heat 2 Tbsp olive oil in a large stock pot. When the oil is hot and moves like water in the pan, add the diced onion.

Step 2/7

• ⅓ lbs chicken thighs (skinless)
• 1 quarts chicken, vegetable, and/or fish stock
• ½ carrots
• 2½ oz canned diced tomatoes
• ⅓ tsp curry powder
• ⅛ tsp hot paprika powder
• ⅛ pinch saffron
• ⅛ tsp ground cinnamon
• ⅛ dash black pepper
• ⅛ tsp chili flakes
• ⅓ bay leaves

Add the carrots, diced small, and cook for a minute. Add the stock, the chicken, the can of tomatoes, and all the spices except for the chili flakes. Bring to a boil.

Step 3/7

When the soup begins to boil, lower the heat to medium and cover the pot. Cook for 40 minutes, stirring occasionally.

Step 4/7

• ⅛ lb shrimp

In a shallow frying pan, add the remaining Tablespoon of olive oil, heat, and add the shrimp, along with the red chili flakes. Cook 1 minute on each side, then transfer to the pot.

Step 5/7

Move the chicken from the soup to the still-hot frying pan. Allow to brown on both sides before adding a cup of liquid from the soup to deglaze the pan. Shred the chicken with two forks, then return all contents to the pot.

Step 6/7

• ⅔ stalks kale or chard

Cut the kale or chard. If using kale, roll aggressively between your hands after chopping to tenderize the leaves. Add to the soup and cook for one minute.

Step 7/7

Remove from heat and enjoy!