Chicken Curry Soup

I am trying to become more adventurous with my food choices.  So when out with the girls for a bridal shower, I decided to try something new. 
We were having lunch at a local, quaint little tea shop that was packed with people.  I ordered the special, a bowl of Chicken Curry Soup with biscuit.  It was all home made and very delicious!  I even gave the kitchen my complements and asked for the recipe.  Of course my request was good naturedly denied and I had to come up with my very own version. 
So here it is, just as delicious as the original. 
The goods:
1 cup cooked, diced chicken
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 celery stalk, finely diced
1 carrot, finely diced
1/2 medium onion, finely diced
1/2 cup brown rice {white rice or barley could be substituted}
1-2 tsp red curry paste {more paste = more heat}
1/2 cup coconut milk {optional}
8 cups chicken stock
salt and pepper to taste
{{serves four}}

In a medium saucepan, heat 2 cups of chicken stock over high heat.  Add celery, onion, reduce heat and allow to simmer for 10 minutes.  Stir occasionally.
Add the remaining ingredients to the pot and allow to simmer for one hour, stirring occasionally.  Add red curry paste cautiously.  Start with 1 tsp and taste the soup, add more paste until it reaches your desired level of heat.
Serve and pair with a fresh baked biscuit or bun.  Yum!


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