Monday, September 6, 2010

Thai Inspired Chicken Curry Soup

So I bought this new cookbook last time I was at Half Price Books. I couldn't help it, it had a photo with EVERY single recipe. (I only buy cookbooks with lots and lots of photos!) Which would lead one to think that the recipes had been tested. Apparently I was mistaken. There was a Thai Curry soup listed that looked tasty so I thought I'd try it out. When I looked closer and saw it wanted FOUR bell peppers, I got suspicious. That is a lot of bell pepper. Then for this 5 quart soup it called for one itty bitty tsp of brown sugar. Might as well leave it out! So I took the recipe and photo as an inspiration and turned out a pretty decent soup!

Thai inspired Chicken Curry Soup

1/2 onion
3 cloves garlic
1 tsp oil
2-3 tbsp curry powder
salt/ soy sauce
3-4 carrots
2 cups shredded cabbage
zest of lime
1 cup shredded pre-cooked chicken
2 cups chicken stock (I used homemade!)
1 cup water
1 can coconut milk
juice of two limes
1 tbsp fish sauce <- I'm not too familiar with this ingredient, so I could have probably used more>
1 (um, heaping...) tbsp brown sugar
cilantro leaves would have been great, but I didn't have any
cooked rice to serve over (I used brown)

Saute diced onion and garlic and lime zest in oil, keeping onion translucent. Cut bell pepper into thin strips. Cut carrot into thin strips. Add curry powder and salt to oil and onions. Then add the carrot and bell pepper. Stir in can of coconut milk, chicken broth and water. In a small bowl mix the lime juice, fish sauce and brown sugar, stir to dissolve the sugar. Add to soup. Add cooked chicken and cabbage and simmer until cabbage is done. Serve over rice.

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