Wednesday, February 24, 2010
Tai Coconut Curry Soup
I saw a recipe for this in “The best of Chef at Home” by Micheal Smith. The picture had me drooling, and I really wanted to try this soup. However after a trip to the grocery store I was unable to find a few of the ingredients (lemon grass, lime leaves ect), so I picked up a curry sauce instead of a paste and made my own soup!
2 cans coconut milk
1 jar Thai curry sauce (I used yellow, but if you want spicier go for red or green)
2 chicken breasts, thinly sliced
2 carrots – shredded
1 stalk celery, chopped
1 – 2” knob of ginger
1 box chicken broth
1 packed thai rice noodles
1.In a saucepan, cook the chicken strips.
2.Add in the curry sauce (start with ½ the jar and go from there), 1 can of coconut milk, cream from 1 can of coconut milk, carrots, celery, grated ginger and chicken broth. Simmer for 15 to 20 minutes ( vegetables should be cooked).
3.Add the rice noodles and allow them to rehydrate (1-3 minutes depending on heat of soup – check package directions).
4.Serve and enjoy.
Tip: If the noodles are long (as rice noodles tend to be), break them before putting them in the soup, long noodles are hard to dish up or eat with a spoon!
O and I both really enjoyed this soup! It was easy to adjust the spice, and the flavours went really well together. Using the pre-made curry sauce allowed the soup to be made in about 30 minutes, with very little work (and I didn't have to hunt out lemon grass, but still got the flavour). That is my kind of dinner.
The chicken is great in this, but I am sure it would be just as good without and using vegetable broth as a vegetarian version.