INDIAN CHICKEN CURRY SOUP WITH COCONUT MILK

This recipe is from Paint the Kitchen Red. I can't review the recipe as written because I made changes. I left out the coconut milk, jalapeno (my curry powder had cayenne pepper in it), fresh garlic (I used garlic powder), ginger (my curry powder already had it in it), no cilantro, I pureed fire roasted tomatoes and used 3/4 c. in place of diced tomatoes, and I used frozen thawed and drained spinach in place of fresh. I used far less chicken, just two tenderloins baked in the oven, then shredded and added last, and added half a can of drained and rinsed great northern beans, added after the soup was finished, and 1/2 c. dry ditalini pasta. Seems like this soup would have been just liquid without those two additions. I got three servings and each serving is almost 300 calories.

I used homemade curry powder from Minimalist Baker. I left out cinnamon, dry mustard, cardamom, and pepper. I used a lot less cayenne too. I added a little paprika for color. Truthfully the soup didn't taste like much until I added a little smoked paprika to it, and garlic.