I’ve got to say.
The days for serving soup in Florida are dwindling.
There’s really only a couple of months out of the year where I can get away with ladling out piping hot soup in the Sunshine State.
And this winter has been especially warm.
(Like 85 degrees in February warm.)
So, what the hey, let’s enjoy the last few days of “winter” with some comforting soup-a-loup.
Yeah, I went there.
This red curry chicken and rice soup adds a nice Tai flair to the ordinary bowl.
It actually tastes a lot like the sauce in my shrimp and curry with snow peas.
(A lot of the same basic ingredients.)
*Oh, also, if you haven’t had a chance yet, check out the new Brave New Food recipe index.
- 2 boneless and skinless chicken breasts
- 1 medium onion, diced
- 2 medium carrots, sliced small
- One 13 1/2 ounce can coconut milk (do not stir or shake)
- 1 1/2 tablespoons Thai red curry paste (find in your grocery’s ethnic food section)
- One 14 1/2 ounce can chicken broth
- 1/3 cup long grain rice
- Cilantro (optional)
- Vegetable oil
Teat 1 tablespoon oil in a soup pot over medium-high heat. Add chicken and cook, stirring occasionally, until chicken turns opaque, about 5 minutes. Do not brown chicken. Transfer chicken to a plate.
Heat remaining tablespoon oil in pot. Add onion and carrots, and cook until onion is translucent, about 5 minutes. Scoop 1/4 cup of the thick coconut cream from the top of the coconut milk and add to pot. (If your brand does not have this thick cream later, just use coconut milk.) Add curry paste and stir for about 30 seconds. Stir in remaining coconut milk and chicken broth, wisk well and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes.
Add rice and cook for 10 minutes. Add chicken and cook until chicken is cooked through and rice is tender, about 10 minutes more. Season with salt. Serve hot.