Before I get to today’s post, I must apologize for my week long hiatus. I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left. Whoopsie! Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things). So now that we’re getting on with life, here’s a new recipe for you!
Enter: Coconut-Curry Chicken Soup. Yummy. This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper). This is super filling as well and totally easy for a weeknight meal. I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all. I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain. Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?! I am NOT ready for this yet. Bring on the Indian Summer…(please?)!!!
- 4 c. water
- 3 c. fresh spinach leaves
- 1 (5 3/4 oz.) pkg. pad Thai noodles
- 1 TBS canola oil
- 1/4 c. thinly sliced shallots
- 3 tsp. red curry paste
- 1 1/2 tsp. ground curry powder
- 1/2 tsp. ground tumeric
- 1/2 tsp. ground coriander
- 2 garlic cloves, minced
- 6 c. chicken stock
- 1 can coconut milk
- 2 1/2 c. shredded chicken breast (about 1 lb)
- 1/2 c. chopped green onions
- 2 TBS granulated sugar
- 2 TBS fish sauce
- 1/2 c. chopped fresh cilantro
- 1/2 tsp. crushed red pepper
- Lime wedges (for serving)
Bring 4 cups water to a boil in a large saucepan. Add spinach; cook 30 seconds. Remove spinach from pan with slotted spoon and place in a large bowl. Add noodle to pan; cook 3 minutes. Drain. Add noodles to spinach in bowl.
Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly. Add chicken broth to pan and bring to a boil. Add chicken and boil until cooked through, about 10 minutes. Remove chicken from pan and allow to rest a few minutes before shredding.
Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken). Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Adapted from Cooking Light