Monday, March 12, 2012

Thai Chicken Curry Soup

Happy Monday everyone! I hope it was a good day for you all! I had my french course this morning and I was looking forward to a nice relaxing afternoon-until my work called me in :( Even though I had to work today, it's been a good day. It was especially good because tonight Dan and I made dinner together. It has been awhile since we actually cooked together. Sad, I know. Dan has been super busy with work & school, so I've been the one cooking most nights. Anywho, it was nice to cook together. Guess what we made?? THIS! This Thai soup was something I was craving, and it totally hit the spot. Here is what you need to make this yourself, today, right now ;)


Vermicelli, as much as you desire.

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1 teaspoon ground ginger
  • 2 tbsp green curry paste
  • 2 cups carton chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 can reduced-fat coconut milk
  • 2 skinless boneless chicken breasts, chopped into bite size pieces
  • 1/2-1 cup sliced mushrooms
  • 2 big handfuls (yes, I use handfuls to measure) baby spinach leaves
  • 1 tablespoon lemon juice
  • 2 green onions, thinly sliced
  • 1 egg, hard boiled (if desired)

  • To turn up the heat add:
    • 1-2 tsp dried chilies
    • 1-2 tsp chili sauce
    Step one:

    Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.

    Step two:

    Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.

    Step three:

    Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.

    Add the cooked rice noodles into the soup.
    Step four:

    Garnish with half a boiled egg and green onion.

    Have a great week everyone! I shall see(?) you all again this time next week!

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