This soup makes a perfect light dinner for a winter's night... it took me about 35-40 minutes and I served it only with crusty french bread and a glass of good Riesling (thank you, Sean!). The flavors are definitely Thai, but even if you are not a fan of curries, I urge you to try this recipe. Though I'm a proponent of substitutions, I recommend using the exact ingredients, even if you don't like a particular one. It is the blend of flavors that are so phenomenal. I almost cried with the first taste... It's what my brother-in-law calls a "Butter Rush". Perfection!
Chicken Curry Soup with Coconut & Lime Adapted from Bon Appétit: Fast & Easy, 2001.
4 Servings
Ingredients:
1 14 ½-ounce can chicken broth
1 13 ½- to 14-ounce can unsweetened coconut milk
½ TB curry powder
1 Jalapeño chili, seeded & minced
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 TB fresh lime juice
Salt & Pepper
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges
Instructions:
Spray a heavy medium-sized saucepan with cooking spray. Sauté the chicken until no longer pink. Add the chicken broth, coconut milk, curry powder and chili and bring to a simmer over medium heat. Cook until chicken is just done, about 5 minutes. Stir in lime juice. Add salt & pepper to taste.
To serve, ladle soup into bowls and add a scoop of the rice. Sprinkle with green onions and cilantro and serve with a wedge of lime. (Since I have picky kids, I let them serve themselves. They put butter and sugar in the rice and fished the chicken out of the soup and dipped it in ranch dressing. But they do have the excuse of being kids... You HAVE to try this with all the goodies!).
Now, I must lie down and enjoy the last of the warm rush. Go forth and cook soup!
1 comment:
Staci... this looks absolutely delicious! I am going to try it this weekend.
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