Wednesday, March 9, 2011

Thai Curry Soup For The Soul

Joli is sick! High temperature, massive headache that won't go away and a chest cold - what a great welcome back to London, not. Anyway, while paying for an assortment of cough and flu medicine at Boots earlier, I noticed that the shelves by the cash desks were filled with medicine instead of the usual candies, chewing gums, lip balms and hand creams etc. Even though it's sunny and quite warm out, I guess it is still flu season. Since I'm clearly not the only one at home suffering right now, I thought I'd share my Thai Curry Soup recipe. Easy to make, delicious and filling - I'm quite certain it is slowly curing me.

Thai Curry Soup For The Soul

1 large onion
2-3 carrots
4-6 pieces of chicken (breast and drumsticks, small in size)
3-4 celery stalks
6 mushrooms
1 small can of corn niblets
1 can coconut milk
1 large tablespoon green curry paste
2 chicken stock cubes
dried basil
chili flakes
fresh ground pepper
egg noodles

1. Chop the carrots and onions, then add to a large heated pot with a bit of olive oil. Sautee for a couple of minutes before adding the chicken. Flip the chicken every couple of minutes to brown for about six minutes, fill the pot with water until the chicken is covered and approximately half full. Add chicken stock cubes and bring to a boil.

2. In the meantime, chop the celery and mushroom - add once water starts boiling. Add coconut milk and corn niblets, reduce soup to simmer and stir. Add green curry paste and seasoning, stir and continue to let simmer.

3. Bring a separate pot of water to boil and add your desired amount of egg noodles. Once cooked, drain and add to the soup. Check that the chicken is fully cooked before serving, if it is then put it all into a big bowl and enjoy!

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