Sunday, January 11

Coconut Curry Soup

Our family loves this dish, and it is pretty easy to prepare.
I adapted the recipe from Mel's Kitchen Cafe, because it reminds me of 
a Massaman Curry dish I love at the 123 Thai restaurant in NW Washington. 
I admit I'm not the biggest fan of curry, but I just love the sweetness of the coconut milk in this recipe!

 Massaman Curry dish from 123 Thai in Oak Harbor, Washington
pic of Massaman Curry from 123 Thai Food's website

Coconut Curry Soup (adapted from Mel's Kitchen Cafe and 123 Thai restaurant)
2 tablespoons olive oil
1 1/2 lbs chicken breast (I use 2-3 pieces, cut into bite sized portions)
1 medium yellow onion, chopped into bite sized pieces (I like them on the big side)
1-2 potatoes, chopped into bite sized pieces (again, I like them a little on the big side)
1 1/2 cups of sliced carrots
1 small red bell pepper, chopped (sometimes I leave this out)
4 cups chicken broth
2  14 oz cans unsweetened coconut milk (I like this kind. You can find something like it at your local grocery store)
2 Tbsp brown sugar
1 Tbsp curry powder (I use a mild yellow colored curry powder)
2 Tbsp lime juice
1/2 cup cilantro, chopped (optional-- sometimes I forget it and it's still yummy)
peanuts- maybe 1/2 cup? (optional, but I love to have about 1 peanut per every few bites of soup!)
cooked white rice for serving with (we like jasmine rice lately)

Heat olive oil in a frying pan over medium heat. Add chopped chicken. Season with salt and pepper and cook a few minutes until no longer pink. 
Add chopped onions and red peppers and cook a few minutes until slightly softened. 
Transfer to a soup pot. Add chopped potatoes and carrots. Stir and cook for a minute or two (they will fully cook as they simmer in the next step). 
Add chicken broth, coconut milk, brown sugar, and curry powder. Bring the soup to a simmer and cook, gently, for 10-15 minutes (until vegetables are soft).
Stir in the lime juice, chopped cilantro, and a handful of peanuts before serving. Salt and pepper to taste.

Some of us like to serve this as a soup with rice on the side, and others prefer it as a sauce over the top of rice. You choose!

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