I’m so out of sorts. It’s the middle of March and it’s 78 degrees out.
I go to my closet full of sweaters and struggle to find something to wear.
It all started with the time change, it took me a week to get back in rhythm and then there was St. Patty’s Day…it took me a day to get over that.
I wanted to make soup tonight – the hearty kind full of beans and meat that sticks to your ribs.
But it’s 78 degrees out…
I should be grilling but couldn’t bring myself to do it.
I made soup but unlike the original one I was planning on making, I found this one that is light and full of vegetables…
with a kick!
It did the trick. I found the recipe on
AFarmGirlDabbles.com and was hooked!
We love curry and usually make red curry – tonight, we were trying green curry.
I added a few of my own vegetables to the pot and dinner was on.
It’s light and spicy but easy to make…leaving enough time to go for a walk in this magnificent weather!
Coconut Curry Soup
A Kitchen Muse:
slightly adapted from A Farm Girl’s Dabbles
¼ c. unsalted butter
1 large onion, chopped
2 T. green curry paste
3 garlic cloves, minced
1 T. minced fresh ginger
1 red bell pepper, thinly sliced
¾ cup chopped snow peas
¾ cup shredded carrots
8 oz. fresh mushrooms, very thinly sliced
8 c. chicken broth
2 14-oz. cans light coconut milk
2 T. fish sauce
1 T. curry powder
3 T. brown sugar
¼ tsp. crushed red pepper flakes
3 c. cooked and shredded chicken breasts
¼ c. freshly squeezed lime juice
2 green onions, thinly sliced
¼ c. chopped fresh cilantro
Salt and Pepper to taste
1 lime, cut into wedges fpr garnishing
In a eavy stock pot over medium heat, saute the butter and onion, just until the onion is softened.
Add the curry paste and stir to combine.
Add the garlic, ginger, red bell pepper, snow peas, carrots and mushrooms.
Cook until softened, about 3 to 5 minutes.
Add chicken broth, coconut milk, fish sauce, curry powder, brown sugar, red pepper flakes, and chicken.
Stir to combine and cook until thoroughly warmed.
Before serving, stir in lime juice.
Season with salt and pepper to taste.
Garnish with green onions, and cilantro.
Serve as is, or over cooked basmati rice or pad thai rice noodles.
Serve with lime wedges for a fresh squeeze of juice.