Curried Wild Rice Soup

  • 1 cup uncooked wild rice
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, peeled and minced
  • 4 cups good-quality chicken stock
  • 3 cups cooked, shredded chicken
  • 2 teaspoons curry powder
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 (14-ounce) can coconut milk

optional garnishes: chopped fresh cilantro, crushed red pepper flakes, shredded coconut

  1. Begin by cooking your wild rice.
  2. Stir together the wild rice and 4 cups of water in a medium saucepan until combined.
  3. Cover and heat over medium-high heat until boiling.
  4. Then reduce the heat to medium-low, and simmer (covered) for 40-45 minutes until the rice is cooked and tender.
  5. Strain out any extra water, and remove from heat.
  6. While the rice is cooking, heat the olive oil in a (separate) large stockpot over medium-high heat.
  7. Add the onion, carrots and celery and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
  8. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
  9. Add the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, and stir to combine.
  10. Stir in the coconut milk until combined.
  11. Continue to cook until the soup reaches a simmer.
  12. Then reduce heat to medium-low, cover partially with a lid, and let the mixture simmer until the rice is ready.
  13. Once the rice is cooked, stir it into the soup until combined.
  14. Remove the bay leaf.
  15. Then taste the soup, and season with extra salt and pepper if needed.