February 1, 2012
I found this recipe on the Food Network's website and tweaked it slightly. I had never cooked with curry paste or coconut milk, so this was quite the adventure. I'll let you know the dos and don'ts with both. The trick to this recipe is cutting all of your ingredients before so it's ready to be thrown in the pot.
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 (48 oz.) container low-sodium, fat-free chicken broth
- 1 (13.5 oz.) can coconut milk
- 2 tablespoons fish sauce
- 2 red bell peppers, thinly sliced
- 6 oz. thin rice noodles, broken up - it gets messy.
- 1 lb. boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons lime juice
- Salt to taste
These may sound like crazy ingredients, but I found them all at my local Publix grocery store.
On to the soup: 1) Cut your onions, garlic, bell peppers and chicken first. All of it. It will make the cooking process a smoother experience.
Tip: To cut the chicken, I like to freeze it slightly so that the meat is firm and easier to handle.
2) Heat the vegetable oil in a large pot over medium-high heat. Add the onions and cook until browned.
3) Add curry paste and minced garlic.
Tip: Do not inhale the steam from the pot when adding the curry paste. It will hurt — I learned the hard way.
4) Almost immediately add the chicken broth, coconut milk and fish sauce. Cover the pot and bring the liquid to a boil.
Tip: I know they say, "A watched pot never boils," but watch this pot. It will bubble up and overflow. Yes, I learned that the hard way too.
5) Add the red bell pepper and noodles. Turn the heat down and let the soup simmer for 10 minutes.
6) Add the sliced chicken to the pot and cook through, which should only take 6 to 10 minutes depending on the thickness of the meat.
7) Season with lime juice and salt, then eat.
What spicy foods do you make at home?