Explore > Jewish Life > Rozanne Gold’s Layered Chicken Soup with Mint and Green Curry

Our ever-expanding family of guest speakers, artists and celebrities infuse 92Y with passion, talent and indelible good taste that enriches our programs, both onsite and online.

Rozanne Gold, three-time winner of the James Beard Award and winner of the prestigious IACP/Julia Child award, and the first of five celebrity judges featured in our online recipe contest, shares one of her award-winning recipes.

“Think of this unusual soup as an evocative romp to Mexico with a touch of the unexpected. Cooked in layers, with relatively little water, the method concentrates the vegetable’s inherent juices. A touch of Thai green curry paste (use Thai Kitchen brand) added at the end may be unconventional, but provides a background kick that makes it addictive. A squeeze of fresh lime puts it all together.”
  • 6 small chicken drumsticks, about 1 1⁄3 lbs
  • 6 small chicken thighs, about 1 1⁄3 lbs
  • 1 lb carrots
  • 4 large cloves garlic, peeled
  • 1 large onion, peeled and cut in half
  • Large handful of fresh mint, about 1 1⁄2 ounces
  • 5 slender zucchini, about 1 1⁄2 lbs
  • 1⁄2 small green cabbage, about 1 lb
  • 2 cups cooked chickpeas
  • 1 1⁄2 to 2 Tbsp Thai green curry paste
  • 2 limes

Put 6 cups water in an 8-quart pot with a cover. Bring to a boil, add chicken and bring back to a boil. Boil 5 minutes. Add whole garlic cloves, one-half onion and 2 tsps salt. Continue to boil for 5 minutes. Skim any foam from top. Peel carrots and cut into julienned strips, about 2 inches long and 1⁄4 inch wide. Add to pot. Scatter two-thirds of the mint leaves on top of carrots. Continue to boil for 5 minutes. Trim zucchini and cut into julienned strips the same size as the carrots. Add to soup along with chickpeas (if using canned chickpeas, rinse them thoroughly before adding). Cover pot and continue to boil for 5 minutes.

Cut cabbage into 2-inch pieces and separate the leaves. Add cabbage to the pot and incorporate into the soup. Stir in the curry paste. Cover pot and cook over medium-high heat for 10 minutes. Meanwhile, finely julienne the remaining mint leaves and cut the remaining half onion into tiny dice. Put each into small bowls. Ladle soup into deep soup bowls and pass the mint leaves and onion at the table. Serve with wedges of lime.

Serves 6.