After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.
Thai Red Curry Chicken Soup
5 cups chicken stock
1 package rice noodles
2 tablespoons thai red curry paste
3 tablespoons fish sauce
1/2 can coconut milk
2 tablespoons sugar
Juice and zest of 2 limes
3 tablespoons cilantro (or basil or parsley), chopped
2 tablespoons mint, chopped
1-2 cups shredded rotisserie chicken or roasted chicken breast
1 tablespoon sesame or vegetable oil
Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.
Easy Chicken Stock
1 chicken carcass with leftover bones
1 onion, cut into quarters
2 garlic cloves
2 carrots, cut in half
a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc
salt and pepper
Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.