This is one of our favorite recipes. It’s ideal for late winter, early spring, when you are craving something fresh with a ton of veggies in it. Snap peas are great, but if they’re not available, try green beans or broccoli. Sometimes we toss in a red a pepper for color. We first had this soup when our talented friend Deborah brought over a big pot of it to our place for dinner. It’s fragrant, hearty and able to bust colds in a single bowl. Enjoy!
Deborah’s Curry Chicken Soup
What You Need
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 (canned or frozen will do)
4 cloves garlic – chopped
2 cups + 1/4 cup chicken broth — separated
2 carrots – sliced very thin
1 cup of 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
1/2 tsp 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
How To Make
1. 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.
2. If needed, add more oil then add chicken, garlic and 1/2 tsp sesame oil. Saute 2 minutes.
3. 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 kernels into pot.
4. In 1/4 cup warm chicken broth, dissolve green curry paste and add to soup.
5. Simmer for 30 minutes.
6. Remove corn cob. Add 1/2 cup fresh lime juice and cilantro before serving. YUM!