Thursday, January 12, 2012

Cold Night Coconut Curry Soup

I've been wanted to make this recipe for a while because it just sounded good. Tonight was the perfect night for soup. It is absolutely freezing outside! This soup is warm, slightly thick, and has some heat. It was the best choice for tonight because it was very easy to make and came together quickly. This soup came from a blog I have already referenced once here. This soup came from Mel's Kitchen Cafe and I would definitely give it a try. I made some alterations to the recipe and it got even better. Oh, and there are pictures for this recipe! They aren't very good, because photography is not my thing, but there are pictures!

Time: 30-40 minutes
 2 Tbsp olive oil
 1 1/2 lbs chicken breast (2-3), cut into 1-inch pieces
 salt and pepper
1/2 chopped yellow onion
1 red bell pepper, chopped
2 cups chicken broth
1 can coconut milk
1/2 Tbsp fish sauce
1/8 tsp cayenne pepper
1 Tbsp brown sugar
1-1 1/2 Tbsp curry powder (depend on how much curry flavor you want)
1/2 Tbsp jalapeno curry powder (we used this and it was delicious)
1 Tbsp fresh lime juice
Salt and pepper to taste
3-4 cups hot rice

Heat the oil over medium heat in a large pot. Pat the chicken pieces dry and season them with salt and pepper while the oil gets nice and hot. When the oil is shiny, throw in the chicken pieces and let cook for 1-2 minutes, stirring a bit. Add in the bell pepper and onion and cook for 2-3 minutes until the veggies are tender. The chicken does not need to fully cook in this step.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, curry powder, and brown sugar. Stir it up and bring it to a simmer. Let the soup simmer gently for about 10-15 minutes or until the chicken is cooked through and the broth has thickened.

Stir in the lime juice. The original recipe called for a bit of cilantro but we don't typically keep that so I sprinkled in a bit of parsley on top. Serve the soup on top of a bit of hot rice and warm up!
 Original soup recipe at
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  1. I threw some fish sauce away last month because it smelled bad. I thought the action was funny because it always smells bad. WD won't let me heat it...

  2. It does reek. The original recipe called for a full tablespoon, but I don't really think that is necessary.. It permeates the whole kitchen when I use it. Ick!