Chickpea curries are my ultimate pantry meal. They’re what I throw together when I can’t fathom a trip to the grocery store and have to rely on staple ingredients from the fridge and pantry. By happy accident, I once added too much liquid to my curry, and this soup was born. The warm flavors are perfect for a cozy, winter night.
My husband and I love to go to The Stationaery in Carmel and were thrilled when the café started serving dinner. We attended its first-ever dinner service, and a gigantic bowl of this stunning soup was the first dish that was set before us. The smooth soup brimmed with buttery Dungeness crab, making it reminiscent of an elevated, modern crab bisque. This is an easy-to-make-at-home version of that spectacular dish.
Inspired by my travels in Southeast Asia, this simple-to-make soup is punctuated by subtle Asian flavors thanks to an infusion of ginger, lemongrass and soy sauce. The tender rice and chicken are topped with a crunchy coconut and peanut combination for a textural balance that will keep everyone coming back for more.