This has been one of our top five weeknight soups for the past three years (thanks, Sheri!).
For some reason, we didn't break it out to serve at a dinner party until just a couple of weeks ago. One guest had been suffering from a terrible cough and I thought chicken soup was in order.
It's a humble chicken soup and – if you already have leftover chicken and rice – it comes together very quickly indeed.
But the way it tastes . . . It's kind of like the thick soup version of a really good plate of creamy-but-slightly-sour coconut curry on rice. It tastes comforting but exotic to my European-Canadian palate and I love it.
Luckily, our dinner guests – both coughing and non – did, too, and quickly asked for the recipe. So, here it is.
P.S. I think you might be able to guess what our new favourite quick dinner-party dish is. And if you're wondering about making this in the summer: it's a dream. You don't need the stove on for very long, and everyone likes slightly spicy food in the heat.
one year ago: oatmeal chocolate cherry cookies
two years ago: asian slaw
three years ago: salmon with warm tomato basil oil
four years ago: cherry hazelnut cake
five years ago: honey orange cream and loganberry jelly
chicken coconut curry soup
adapted from savory sweet life
serves 3 – 4
2 tbsp. olive oil
3 medium carrots, peeled and chopped finely
1/2 onion, chopped finely
1 red, orange or yellow bell pepper, chopped finely
2 tbsp. fish sauce
3 tbsp. red curry paste*
2 tbsp. brown sugar
1 can coconut milk (about 400 ml or 14 oz.)
3 – 4 c. chicken broth
1 c. cooked chicken meat (may be previously frozen), shredded or chopped
1 c. cooked white rice (may be previously frozen) **
3 small limes, juiced
3 tbsp. fresh cilantro, chopped finely
Set a big heavy pot over medium heat. Heat the olive oil, then stir in the carrot, onion and red bell pepper. Cook for 5 minutes. Stir in the fish sauce, curry paste and brown sugar. Cook until the curry paste is incorporated, about 2 – 3 minutes.
Add the chicken broth and coconut milk and bring to a boil. Turn the heat down to medium and cook for 15 – 20 minutes, until the vegetables are tender.
Stir in the chicken, rice and lime juice. Bring it back to a gentle simmer. Taste for seasoning. You might need a bit more curry paste or a little salt here (although the fish sauce can be very salty), or maybe the juice of another lime to perk it up. Stir in most of the cilantro. Serve with a bit of fresh cilantro on top.
* I use the Thai Kitchen brand. It's not hot at all, and I sometimes add more at the end.
** I like Jasmine or Japanese rice here
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