I didn't grow up as a very adventuresome eater. Not that I was particularly picky, my Mom was just more of a chicken fried steak, biscuits and gravy, Indian Tacos kind of cook. Which I didn't mind at. all. However, as an adult, I've learned to branch out and find new things even now that I've never had before.
When we visited London almost 3 years ago, my friend Kelly made this delicious Thai soup for dinner one night. I had never had anything like it before, and it was an immediate hit with us so I was sure to get the recipe from her before we left! She was kind enough to allow me to share it with you today.
Ingredients:
Not pictured: chicken, vegetable broth, and rice
1 sweet onion, diced (or about 2 leeks)
2-3 carrots
2-3 stalks celery
1 red bell pepper, diced (or mixture of colors)
1 1/2 pound chicken (about 3 breasts)
32 oz. box vegetable broth (or 2 cans, close enough)
Green Curry Paste
2 cans coconut milk
Cooked rice
Toppings: Dry Roasted Peanuts and Cilantro
This is a very forgiving and adaptable recipe. Kelly used leeks, and and I do occasionally but I have a sweet onion on hand more often so I usually use that. You can adjust the veggies you use according to what you prefer or have on hand, this is just a starting point. I usually use large bell peppers, but only had mini peppers this time so I used those instead. I also use chicken broth just as much as I do vegetable broth, depending on what I have in the pantry.
Sauté veggies in large pot, covered, in about 2 T. of olive oil for 10-15 minutes until tender, stirring occasionally.
Add diced chicken, stir, and cook covered on medium heat for about 10 minutes.
Add about 1/2 of vegetable broth and cook until chicken is done, about 10 more minutes.
Stir in 2-3 T. green curry paste, more or less according to your taste. Add remaining vegetable stock and allow broth to cook down for about 20 minutes. In case you've never used green curry paste (I hadn't before this recipe!) it comes in a jar like this and is in the Asian section of most grocery stores.
Stir in cans of coconut milk. They may solid when you open them, but scoop it out in your pan and it will melt as it warms up. The soup will be very runny. Simmer lightly and let it cook down for a little bit, maybe 20 minutes or so. It will still be pretty thin when it's finished.
Serve soup over rice or couscous. I like both, but my family prefers the rice (we use brown). Top with peanuts and cilantro. Add salt to taste, I just let each person salt their own bowl.
This is one of those soups that's even better the next day, so if you have leftovers... bonus! (Store leftover soup and rice in separate containers.) This recipe makes 6-8 servings.
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I know with the weather warming up soup is not on the menu as often as in the colder months, but this is one that I can eat any time! In fact, when my daughter asks "what's for dinner" and I say "Thai Soup," she says "Again...???" ;) She does actually love it to, though... we all do!
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Looks yummy! Thank you for sharing your friend's recipe. We are soup eaters all year round in our home.
ReplyDeleteDelicious! Timely posting, as I had all of the ingredients on hand except the curry paste. I picked that up at my local market, and am having seconds of this delicious soup right now. Thank you for sharing. It will be a regular in my soup repetoire now!
ReplyDeleteThank you la-la-la-love green curry paste! Can't wait to try this :)
ReplyDeleteHow is it that the nourishment cooked outside dependably appears to notice such a great amount of more pleasant than when its cooked inside?
ReplyDelete