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 ;)

SERVES 4-6


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.

Enjoy!

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

Red Curry with Chicken

Dan and I always joke that curry to us is like kraft dinner for most families. It's that meal that when you are super busy and you need to make something quick and easy. It is an easy meal and we make it when we don't really feel like cooking much. Huge comfort food right here. haha.
Here is what you will need
-2 chicken breasts, cut into bite size pieces
-50 g of red curry paste
-one can of coconut milk
-2 tbsp oil
-2 tbsp fish sauce
-fresh basil leaves
-2tbsps of sugar
-chili flakes, or fresh chilies
- LOTS OF VEGGIES( we normally use the bag of frozen veggies because its our lazy day food. Also I normally add some broccoli and mushrooms)
-white rice

LETS GET STARTED.
-Put your oil and curry paste into the frying pan and let it heat up. Stir a bit. Add the coconut milk, fish sauce and your chicken. Let it simmer and cook your chicken on medium high heat.
-Once you think your chicken is almost cooked through add your broccoli.
-Cut open a piece of chicken to see if it is cooked all the way through. If yes, add the rest of your veggies, the chilies, sugar and the basil leaves. Cook until the veggies are ready. Do not over cook the chicken.
To eat pour the curry over cooked white rice. Voila. Easy and yummmmmy.

enjoy! xo