Sunday, July 11, 2010

Coconut Curry Soup

Day 170
Lately we have been enjoying the most heavenly rainstorms in the afternoons. It has been cooling the earth just enough that I decided to make my new favorite soup. I found the recipe in Gourmet Magazine and made it the other day, but I decided to change a couple things and share it with you. It's my new "cuddle-in-bed-with-a-good-movie-during-a-rainstorm" soup. Enjoy!

Thai Curry Coconut Soup

1 white onion-diced
1 bunch fresh cilantro-chopped
1 can sliced water chest-nuts
1 can sliced mushrooms
2 cups of fresh snap peas
1 large chicken breast
2 large sweet potatoes
Rice noodles or spaghetti
4 cups chicken stock
1 cup water
1 can coconut milk
3 Tbs curry seasoning
2 chopped cloves of garlic
2 Tbs vegetable oil
1/2 jalapeno
2 Tbs fish sauce
1 lime

Saute the onions, garlic, and jalapeno in the garlic. Add stock, water, and coconut and bring to a boil. Add the juice of the lime, chicken, fish sauce, and curry seasoning and let simmer until chicken is cooked though. Cube the peeled sweet potatoes and boil them until fork tender. Boil noodles and add to broth. Add the potatoes, peas, water chestnuts, mushrooms and cilantro to the broth as well and simmer on low for about 10 minutes before serving.


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