Anticipation

Eight days till Mexico. All we could think about this weekend was the count down.

We filled our time with cleaning the house (which included catching up on laundry. Folding it is another story…), cooking some epic meals, playing games, watching documentaries from the library, homework, hard workouts, and finalizing Mexico plans. Everything is booked and confirmed, down to the mail being held at home. This upcoming weekend I am at school so this was really my last chance to get details finalized.

Sunday dinner was a fabulous coconut chicken curry soup. After posting a pic on Facebook, enough people requested the recipe that I decided to post it here. I will try to post more “real” (aka: non Instagram) photos when I download them.

Coconut Chicken Curry Soup with Spinach

Ingredients

  • 1 can coconut cream
  • 1 can light coconut milk
  • 1 heaping Tablespoon green curry paste
  • 3-4 cups shredded chicken breast, cooked
  • 2 cups chicken stock
  • 1 carrot, shredded
  • 1 stalk lemon grass, halved lengthwise, woody leaves removed
  • 2 tablespoons fish sauce
  • 2 limes zest and juice (this may be too much if the limes are large…ours was a little too limey)
  • a small knob fresh ginger
  • a handful bean sprouts (optional)
  • 2 cups fresh spinach, roughly chopped
  • 8 ounce package rice noodles
  • 1/2 bunch cilantro leaves, rinsed well

Garnishes:

  • 2 or 3 green onions, thinly sliced
  • Fresh cilantro leaves
  • a sprinkle or two salt or soy sauce
  • chili garlic sauce

Instructions

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth. Simmer for 20 minutes or so. Remove lemon grass stalks.

Stir in the spinach and bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

NOTE: we did not want gummy leftover noodles, so we cooked our noodles separately for one meal, and ladled soup over the top. If you are serving all at once, go ahead and use above method.

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