30 October 2009
Thai Chicken Curry Soup
In an effort to revitalize my menus...this week I made Thai Chicken Curry Soup. I have to say, it was delicious, warming and hearty - I ate it for 3 different meals and my husband gave it a thumbs up. Yeah - progress!
I got the recipe out of this handy little book I picked up years ago.
Bowl Food 'comfort food for people on the move' Murdoch Books, 2002 Printed by Laurel Glen Publishing.
Here's the recipes for the soup:
6oz. dried, thin egg noodles
2 tablespoons peanut oil (I used olive oil)
2 chicken breasts, about 1/2 lb each ( I used leftover chicken from a roast)
1 small fresh red chili, seeded and finely chopped (I didn't have)
1 tablespoon finely chopped fresh ginger
2 tablespoons Indian curry powder
3 cups of chicken stock
3 1/2 cups of coconut milk
4 cups of baby bok choy, cut into long strips
1/3 cup fresh basil, torn
Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until cooked. Drain well and set aside. Wipe the saucepan clean and dry.
Heat the oil in the dry saucepan and add the chicken. Cook on each side for 5 minutes or until cooked through. Remove the chicken and keep warm.
Place the onion in the saucepan and cook over low heat for 8 minutes or until softened but not browned. Add the chili, ginger, and curry powder and cook for another 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Thinly slice the chicken diagonally.
Add the coconut milk to the saucepan and simmer for 10 minutes. Add the bok choy and cook for 3 minutes then stir in the basil.
To serve, divide the noodles among 4 deep serving bowls. Top with slices of chicken and ladle in the soup. Serve immediately.
My only comment would be that it was not spicy enough -probably because I omitted the chili but I would probably add a bit more curry as well. Otherwise - I loved it. So good for a chilly winter lunch or even dinner.
If you can't get certain ingredients -improvise - for example, you may not be able to get bok choy (although I found it in Tesco)- so why not use spinach instead?
On today's menu, thinking of chicken breasts wrapped in prociutto and stuffed with something....maybe olives or sundried tomatoes......with a little mash and peas.