Things seem to be thawing out a bit from winter’s chill — there are even a few flowers sprouting up in the yard — but that doesn’t mean that big bowl of chicken soup isn’t needed to warm us up on the inside. This curry chicken soup made by our talented friend Deborah has lots of fresh veggies in it — perfect for spring peas. She brought over a big pot of it to our place in Catskill a few weeks back and we can’t stop thinking about it. It had a real spicy kick to it, but felt so healthy and hearty we went in for seconds. Her recipe seems simple enough — I am definitely going to try to recreate on my own very soon. — Angela M. Click through to the next page for full recipe.

Deborah’s Curry Chicken Soup
1 whole boneless skinless chicken breast - cut into bite size bits
1 can coconut milk
3 scallions - chopped
1 ear of corn - trim corn off cob and set aside
4 cloves garlic - chopped
2 cups chicken broth
2 carrots - sliced very thin
snap peas - cut in 1/2 or thirds
1 large potato cubed
8 - 10 medium shitake mushrooms - slice in half then very thinly slice into slivers
2 tbl sp peanut or soy oil
sesame oil
1/8 - 1/4 soy sauce (to taste)
1/4 cup cilantro - chopped fine
1/2 cup fresh lime juice
1 tblsp. green curry paste

In a soup pot, saute the carrots and potato in 2 tbl. peanut or soy oil for about 2 minutes, then add scallions, saute for another minute. if needed add more oil then add chicken, garlic and 1/2 tsp sesame oil. Saute 2 minutes. Add snap peas and saute one more minute. Pour can of coconut milk and chicken broth along with soy sauce into pot. Put corn cob and kernals into pot. In 1/4 cup warm chicken broth, dissolve green curry paste and add to soup. Simmer for 30 minutes. Remove corn cob. Add 1/2 cup fresh lime juice and cilantro before serving. YUM!

This entry was posted on Wednesday, April 2nd, 2008 at 5:40 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.