I am a curry freak. As in, I have a slight obsession with all dishes involving curry. Growing up, my siblings shoved all sorts of foods (and other, less edible things) in my mouth. I developed a taste for flavors from all around the world and from every end of the spectrum. Sweet, spicy, strong, mild, I love them all.
While I worked at a Chinese restaurant in high school, my best friend worked at an Indian restaurant. Real, authentic Indian. On weekend nights when we worked late and didn’t feel like showing up to a party reeking of restaurant food, we’d do a “food swap”. She’d let me know what she wanted from my restaurant, and I’d tell her what I was craving from hers. We’d meet up after our shifts ended and stuff ourselves to the rafters with some of the best food I’ve ever had the pleasure of tasting. I absolutely loved those food swaps. Especially when she brought me coconut curry dishes.
I’d never considered coconut curry as a soup but now I’m only wishing I’d discovered this dish a long time ago! The sweetness of the coconut compliments the curry and other spices so perfectly! And that hint of tangy lime, oh my word! If you don’t like coconut, don’t worry, you probably couldn’t even guess it’s in there. If you don’t like curry…. we shouldn’t be friends. Okay, we can be friends, as long as you promise to taste this soup before you turn your nose up! It’s Ah-Mazing!!! I honestly can’t get enough, I’ll take seconds and thirds no matter how stuffed I am!
- 2 cups water
- 2 teaspoon chicken bouillon
- 2 chicken breasts, chopped into 1½ inch pieces
- 1 teaspoon oil
- 1 14 ounce can unsweetened coconut milk
- ½ cup onion, diced
- 1 red pepper, diced
- ½ tablespoon yellow curry powder
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice (about 1 medium lime)
- ¼ teaspoon cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ cup cilantro, chopped
- 2 tablespoons corn starch
- Optional: steamed rice.
- In a small sauce pan bring water to a boil. Add chicken bouillon and reduce to cook until dissolved. Turn off heat.
- Season chicken with salt and pepper to taste. In a large pan or skillet heat oil over medium high heat. When oil is hot add chicken and cook, stirring thoughout, 5-10 minutes until cooked through. Set aside. In a deep pan or soup pot. Add water/bouillon mixture and coconut milk. Bring to a boil, then reduce to a simmer. Add onion, peppers, curry powder, fish sauce, lime juice, cayenne pepper, brown sugar, and salt. Cook about 10 minutes to marry flavors. Add corn starch and stir until soup thickens slightly. Stir in chicken and chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.
Recipe adapted from Mel’s Kitchen Cafe.