Yesterday, I made a really good chicken curry soup. It’s basically a tweak on the famous Tom Kha Gai soup, and it was pretty tasty!
Here’s what you need:
16 ounces chicken broth (homemade is great, if not, use an organic kind)
1 can coconut milk
2 tablespoons red chili paste (or less if you don’t want it too spicy)
3 tablespoons curry powder
1 chopped red onion
1 chopped red bell pepper
2 garlic cloves
2 celery sticks
1 cup mushrooms
Juice from one lime
4 chicken breasts (if you want vegetarian or vegan, you can use veggie stock and double up on vegetables instead.. or experiment with tofu)
You can also grate some fresh ginger, if you like the taste
Cut the chicken up in pieces, sauté in frying pan with olive oil.
Chop up onion, garlic, bell pepper, shrooms, celery and let it simmer with the chicken.
Meantime, pour the broth and coconut milk in another pan, heat to a boil, then simmer. Add lime juice, curry, chili paste and salt and pepper to taste. Add the chicken and veggies, and let simmer for about 40 minutes. Add cooked noodles, or boiled rice on the side. Garnish with cilantro and lime wedges.
Oh, and I added some carrots as well… 🙂