This year I bought myself a new winter coat that I could only barely afford. For my birthday, I received a warm pair of snow boots that feel like slippers, that’s how comfortable they are. So, of course it goes without saying that since I finally have the appropriate winter outerwear after two years of living here, Chicago would have its mildest winter in history.
Until last week, the temperatures were tropical for January (we’re talking 45/50 degrees here, so folks in Southern California need not be jealous) but the calendar says it’s winter and as soon as that happens, I make soup. So on Thursday, when I finally woke up to slushy streets, my coat-buying and soup-making felt justified.
I’ve had a can of light coconut milk in my cabinet since July and when a recent craving for Thai food hit, I decided to put it to good use (you know…instead of putting my debit card to said good use by ordering take-out). I find it difficult to explain what Thai food is to people who aren’t familiar with it. As much as I love food and have knowledge about what different ingredients are and how various dishes are made, I’m hardly a connoisseur when it comes to ethnic cuisines. I read plenty of recipes and cookbooks and websites but when it comes down to it, my go-to dishes replicate the foods I grew up eating. My go-to dishes get cooked the most frequently because that is what I crave. My mother cooked every night and we ate vegetables with every meal but having grown up with a brother who would eat approximately three things, it goes without saying that Thai curries were not in the dinner rotation.
Sometimes, though, you need to mix it up. I’ve never been able to answer the question “what’s your favorite food” or even “what’s your least favorite food” because it could always be something I haven’t even tried yet (and honestly? my least favorite food is anything that combines peanut butter and chocolate. Really. I won’t touch it. And sometimes when I tell people that, they throw things at me and call me names). So I try new foods. And new recipes. Even though I can’t give you a detailed history about why you have to cut the chicken a certain way or who discovered coconut milk and in what year, I can tell you that this is tasty, delish and perfect when eaten from the couch wearing extra thick socks.
Note: I saw this somewhere on the internet from my mobile phone and now I have no recollection of where I saw it. If you are reading this thinking that I am an internet content thief who stole your original work of genius, rest assured it was unintentional.
Another note: Congratulations That Short Chick, the winner of the KitchenAid Stand Mixer giveaway. Enjoy it! Thanks to everyone who entered.
Thai Chicken Curry Soup
What You Need
2 teaspoons olive oil
1 pound boneless, skinless chicken breasts
1/2 medium yellow onion, thinly sliced
2 1/2 cups chicken broth
14 ounces unsweetened coconut milk
1 tablespoon curry powder
1 jalapeño, seeded, minced
2 tablespoons lime juice
1 small red bell pepper, sliced thin
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro, plus extra for garnish
1/2 cup shredded coconut
2 cups freshly cooked jasmine rice
Heat the olive oil in a medium sized soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
Spoon rice into 4 bowls and top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.Print This Recipe