Thursday, January 8, 2015

Attempt at Chicken Curry Soup

I looked at several recipes online and I wasn't truly satisfied with any of them, so I kind of came up with my own. 

Yes, I know. I should follow directions, and maybe I would be more happy with my work. I call this an attempt because while I found it edible, it was not quite what I was after. 

I used:
1 tbsp or so of corn oil
3 scallions (white and green separated), sliced
3 cloves of garlic, minced
1 red bell pepper, chopped
1 tablespoon yellow curry
1 sweet potato, cubed
Lemon Grass Paste
Ginger Paste
1 chicken breast, cubed
1 carton chicken stock
1 tbsp lime juice
1 c. Jasmine Rice

I started by cooking the rice (1 c. rice + 2 c. water). 

While the rice was cooking, in a soup pot I sauteed the white part of the scallions and the garlic for about a minute in the oil. I used just enough oil to get it going. Next, I added the bell pepper. After another minute or two, the lemon grass paste and ginger paste joined the party. About a 3 inch squeeze of each. I didn't really measure. Then, add in the curry paste, to taste. Careful because it can get spicy FAST! Continue cooking and stir frequently until you can smell the curry goodness! 

Next, I slowly stirred in the chicken stock. I added the coconut milk at this point, too, but I later thought that I should have done that later. (It's not a good idea to boil that, ya know.) I tasted at this point and it was little flat, so I added some salt and pepper. 

Next time, I will add the chicken and cubed sweet potato in after the stock. After the chicken and sweet potato are cooked, I will stir in the coconut milk.

I actually ended up stirring in a corn starch slurry in an attempt to make this a thicker soup, but I don't think that really added anything to it. 

Serve this soup over rice. 

No I don't claim this to be authentic to anything, but it's an authentic Kae experiment.  

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