Today marks the night before the first day of school. My husband and I both thought we would never see the day when our kids would be going back to school, but here we are and no further school announcements postponing it to a later date have been made.
I briefly thought about making a big dinner since it is kind of worth celebrating the kids going back to school, but decided the simpler route was better. I was leaning towards my old standby soup, that I’ll share next week, but had a change of mind, as I often do when it comes to what’s for dinner. Besides, my husband wanted to try a different soup of the Asian persuasion. So here I am going outside of my comfort zone and trying something new. This was my first time cooking with curry, but I’m excited to say that it turned out well. It has a pleasant aroma that leaves your family wondering what you’re cooking up for dinner. My hope for you is that they’ll beg you to make it again.
I was going to name the soup exactly what it is, but it made for an extremely long title: Medium-Spicy Thai Coconut Chicken Soup, so I opted for Red Curry Chicken Soup. It tends to roll off the tongue easier, right?
Red Chicken Curry Soup
- 1 pound shredded chicken
- 1 medium onion diced
- 2 Teaspoons garlic minced
- 32 ounces chicken stock
- 2 Tablespoons red curry paste
- 1 Teaspoon ground ginger
- 1 Teaspoon Siracha chili sauce
- 13.5 ounce can coconut milk
- In 6 quart stockpot, heat 2 tablespoons vegetable oil over medium-high heat, add garlic and onion until transparent.
- Stir in shredded chicken, spices, and chicken broth over medium-high heat. Bring to a boil and simmer for 30 minutes.
- Serve as an appetizer or main dish over rice.