Monday, November 9, 2015

james ' coconut curry soup

James is the absolute best human being. He also happens to be my husband. There are massive seasons of our life where the situation looks like this...
which is amazing... and he gets to help bless a lot of people. But it also means a whole lot of catering. Catering is awesome, but let's be honest... a warm, home- cooked meal is way better. SO, when I get to have him home for dinner and he can request anything, this dish is usually top on his list. And I love making it because its SO FREAKIN GOOD and REALLY, really simple to throw together. Win win all around.
Alright! Let's get you to it!
You'll need:

  • 2 chicken breasts, sliced thin
  • 1 can chicken stock
  • 1 can coconut cream or milk... i prefer cream because, duh...cream.
  • peanut butter
  • red pepper flakes
  • brown sugar
  • white sugar
  • sesame oil
  • salt
  • curry powder
  • garlic powder
  • onion powder
  • black pepper
  • chili powder
  • dried cilantro
  • 2 celery stalks, finely chopped
  • peas
  • haricot verts, chopped (optional)
  • fish sauce
  • sweet chili sauce
  • oyster sauce
  • juice of 1 & 1/2 limes
  • 1 cup cooked rice
yes yes,  i realize that list looks daunting but MOST of it is stuff you'll find in your pantry and or the untouched shelf of asian goods in your fridge.. i know you've all got a few of those things. ;)

Get out a saucepan big enough to hold your soup when it's all said and done.. a deep saucepan. Saute over medium-low heat some sesame oil, a hearty pinch or two of salt, 1 TBSP curry, 3 tsp brown sugar, garlic powder and onion powder... go about 8 shakes each, some black pepper, 1/4 tsp chili powder, 3 big pinches dried cilantro, the celery, peas and haricot verts, 2 TBSP fish sauce, 1/2 TBSP sweet chili sauce, 1 TBSP oyster sauce and the lime juice.

get it all smelling really great and stir it around until the celery is starting to look like its cooking, about 6-8 minutes. Then add in the chicken stock and bring it all to a boil. Once its boiling, add in your sliced chicken! it will cook in all those amazing juices and only take a few minutes. Once the chicken is cooked, turn the heat back to medium and add in the coconut cream, 1 TBSP peanut butter and a pinch of white sugar. Stir until well mixed.. make sure to press out all that peanut butter with the back of your mixing spoon so you don't bite into a peanut butter glob. :) Dash in a little red pepper flake and stir in the cooked rice. Gradually turn the heat back every few minutes until all the flavors are happily mixed together, about another 6 minutes or so.

I hope this recipe keeps you toasty and well fed all winter long!