You’ve survived Thanksgiving and Christmas and New Year’s is just around the corner. If food had a triathalon, it would be these three holidays. I feel like I do more eating in these five weeks than I do all year. Or maybe it’s just that I indulge in more of the things that I try and moderate the rest of the year like butter, sugar, flour, and eggs. But even I get to the point where I’m cupcaked out and looking for some balance.
This bowl of balance comes courtesy of Alice at Savory Sweet Life. It had been up on her blog all year without me knowing it. I only discovered it when she posted it over at the PBS Kitchen Explorers blog. Yes y’all, I get some of my recipes from a site targeting cooking with your kids. Here’s why, if it’s easy enough to make with a child, it has to be a pretty foolproof recipe. At the end of the day, I want to get dinner on the table before I run out of steam. Hence, recipes that are easy enough to make with a child are perfect for my weeknight dinners. Can you argue with that logic?
Even if you choose to argue the validity of my logic, once you taste Chicken Coconut Curry Soup, you won’t want to. Curry paste + coconut milk + veg + leftover chicken is a recipe for creamy, spicy success. Add some fish sauce for a bit of salty balance. Or not. It’s completely up to you.
I can’t promise that Chicken Coconut Curry Soup will undo all the cake, cookie, and eggnog damage. But maybe if you enjoy a nice big bowl of this before heading out to the last Holiday Triathalon event of 2010, you won’t be as inclined to reach for those extra cookies at the New Year’s Eve party.
Chicken Coconut Curry Soup
Adapted from Alice of Savory Sweet Life and PBS Kitchen Explorers
BAH Note: I used light coconut milk but I would bet good money that using regular coconut milk would result in a luscious, rich soup. Alice adds cooked rice to her soup. If you happen to have some handy, why not. I think I used one cooked chicken breast which may or may not have yielded exactly one cup of meat.
- 2 tablespoons olive oil
- 2 carrots, peeled and finely chopped
- 1/2 onion, finely chopped
- 1 cup cooked chicken meat, shredded or cubed
- 1 to 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1 13.5 oz can unsweetened coconut milk
- 2 cans chicken broth
- 1 to 2 tablespoons fish sauce
Heat the olive oil in a medium sauce pan set over medium heat and cook the onions and carrots for approximately 5 minutes. Add the curry paste, brown sugar, and fish sauce and cook another 3 minutes, stirring occasionally, until the curry paste is completely incorporated. Add the chicken, chicken broth, and coconut milk to the pan stir to combine. Reduce the heat to medium and simmer for 15-20 minutes. Garnish with cilantro and a squirt of lime juice.