Wednesday, February 13, 2013

Thai Coconut Chicken Curry Soup

There is nothing like a spicy bowl of hot soup to warm you up in the middle of winter! Out of the need to use up leftovers and make fridge space, I created this recipe... and I am really happy I did. This recipe came out so good! Even picky eaters like my husband enjoyed it. 

I think this soup would be good with any vegetable--eggplant, squash, etc.


Thai Coconut Chicken Curry Soup
by Anna Theoktisto

Serves 8 portions

1 large onion, 1/2 inch dice
1 Tbsp. minced garlic
2 tsp. grated fresh ginger
2 carrots, thinly sliced
1 red bell pepper, 1/2 inch dice
1 green bell pepper, 1/2 inch dice
3 medium sized gold potatoes, 1/2 inch dice
2 Tbsp. fish sauce
1-2 Tbsp. fresh lime juice
1/2 can or 2 oz Maesri brand red curry paste
3 quarts chicken or turkey broth
1 can coconut milk
2 cups shredded cooked chicken
salt and pepper, to taste
cilantro, to garnish

1. In a large pot, heat 2 Tbsp. olive oil. Add diced onions and sweat until translucent, about 8 minutes. Add minced garlic and grated ginger. Stirring so nothing sticks to the bottom of the pot, continue cooking for about 1 minute. Add carrot and cook 3 minutes. Add remaining vegetables, red and green bell pepper and potatoes. Stir in the curry paste and cook until vegetables are almost tender and curry paste in aromatic. 

2. Add chicken broth, making sure to stir and scrape the bottom of the pot to ensure nothing sticks. Add the can of coconut milk, fish sauce, lime juice and the shredded chicken. Bring to a boil and then turn heat to low and simmer until all vegetables are tender. Season the soup with salt and pepper to desired taste.

3. If there is any foam or extra oil that forms on the surface of the soup, simply skim it off with a ladle and discard.

4. When soup is ready to serve, garnish each bowl with fresh cilantro leaves.

**I served my soup over a 1/4 cup of steamed brown rice because that is what I had leftover in the fridge. However, this soup would be wonderful served over rice noodles or by itself. 

Always remember to season and taste as you cook! This helps creates layers to your dish and in the end a well seasoned balanced product.

Sourdough Waffles



I've made sourdough waffles twice now. The first time, I don't think my sourdough starter was ready because the batter yielded an incredibly dense and chewy waffle. I don't know about you, but I like crunchy on the outside and soft on the inside waffles. The following recipe has awesome flavor and the texture was much better than my first attempt. The waffles have a nice crunchy exterior and soft interior. However, I think, based on my preference for a specific kind of waffle, sourdough waffles are just not for me. As my husband said, "These aren't the best waffles you've made." Gotta love the brutal honesty that comes with marriage.. although in this case, I actually agree. 

I did use this batter to make pancakes and my husband actually liked them. Personally, I think I'll stick with my buttermilk pancake recipe from America's Test Kitchen. 

Recipe from King Arthur Flour's Old-fashioned Maine sourdough waffles.

The Sponge
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur Whole Wheat Flour, Premium or White Whole Wheat
2 tablespoons sugar
2 cups (16 ounces) buttermilk
1 cup (8 ounces) sourdough starter

The Batter
2 large eggs
1/4 cup (2 ounces) butter, melted (or vegetable oil)
3/4 teaspoon salt
1 teaspoon baking soda

*I added 1 teaspoon vanilla extract

The Sponge: Mix together the flours and sugar in a medium-sized ceramic mixing bowl. Stir in the buttermilk. (If you're doing this at the last minute, take the chill off it; a microwave does this nicely. Don't worry if it separates a bit.) Add 1 cup (or 2, if you're doubling the recipe) of your refreshed sourdough starter and cover loosely with plastic wrap. Let sit at room temperature overnight, or for whatever shorter time span is practical.

The Waffle Batter: Beat together the eggs, butter or oil, salt and baking soda until light. Blend this mixture into the sponge, and see dramatic chemistry begin to happen.

Spray your waffle iron with a bit of vegetable oil pan spray. (This is probably necessary only for the first waffle.) Pour 1/2 to 1 cup batter onto the iron, depending on its size, close, and cook for approximately 2 minutes, or until it's as done as you like. Remove gently with a fork, place on a plate, smear with butter, dowse with real maple syrup and eat!