Tuesday, July 7, 2015
chicken coconut curry soup
This has been one of our top five weeknight soups for the past three years (thanks, Sheri!).
For some reason, we didn't break it out to serve at a dinner party until just a couple of weeks ago. One guest had been suffering from a terrible cough and I thought chicken soup was in order.
It's a humble chicken soup and – if you already have leftover chicken and rice – it comes together very quickly indeed.
But the way it tastes . . . It's kind of like the thick soup version of a really good plate of creamy-but-slightly-sour coconut curry on rice. It tastes comforting but exotic to my European-Canadian palate and I love it.
Luckily, our dinner guests – both coughing and non – did, too, and quickly asked for the recipe. So, here it is.
P.S. I think you might be able to guess what our new favourite quick dinner-party dish is. And if you're wondering about making this in the summer: it's a dream. You don't need the stove on for very long, and everyone likes slightly spicy food in the heat.
one year ago: oatmeal chocolate cherry cookies
two years ago: asian slaw
three years ago: salmon with warm tomato basil oil
four years ago: cherry hazelnut cake
five years ago: honey orange cream and loganberry jelly
chicken coconut curry soup
adapted from savory sweet life
serves 3 – 4
2 tbsp. olive oil
3 medium carrots, peeled and chopped finely
1/2 onion, chopped finely
1 red, orange or yellow bell pepper, chopped finely
2 tbsp. fish sauce
3 tbsp. red curry paste*
2 tbsp. brown sugar
1 can coconut milk (about 400 ml or 14 oz.)
3 – 4 c. chicken broth
1 c. cooked chicken meat (may be previously frozen), shredded or chopped
1 c. cooked white rice (may be previously frozen) **
3 small limes, juiced
3 tbsp. fresh cilantro, chopped finely
Set a big heavy pot over medium heat. Heat the olive oil, then stir in the carrot, onion and red bell pepper. Cook for 5 minutes. Stir in the fish sauce, curry paste and brown sugar. Cook until the curry paste is incorporated, about 2 – 3 minutes.
Add the chicken broth and coconut milk and bring to a boil. Turn the heat down to medium and cook for 15 – 20 minutes, until the vegetables are tender.
Stir in the chicken, rice and lime juice. Bring it back to a gentle simmer. Taste for seasoning. You might need a bit more curry paste or a little salt here (although the fish sauce can be very salty), or maybe the juice of another lime to perk it up. Stir in most of the cilantro. Serve with a bit of fresh cilantro on top.
* I use the Thai Kitchen brand. It's not hot at all, and I sometimes add more at the end.
** I like Jasmine or Japanese rice here