Coconut Curry Chicken Soup

Last night I made the most amazing soup. I know, everyone who blogs about their food says that, but this time, I really mean it.

I found the recipe on Pinterest – my source for everything from recipes, to DIY projects, to even workouts. The original poster was Bev from BevCooks. I had never been to her blog before – which is what is so great about Pinterest. You are constantly finding new and exciting bloggers. In her post she goes on and on about how easy and delicious this soup is. Almost to the point where I was like “Already already Bev – the soup can’t be that amazing!”

But I was wrong. It is that incredible.

02-pinterest-daily.com-Coconut-Curry-Chicken-Soup-500x744(image via BevCooks)

Coconut Curry Chicken Soup:

Makes 4 large servings 

*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
* 2 (14 oz) cans coconut milk
* 1 cup chicken stock
* 1 tsp fish sauce
* 1 red bell pepper, sliced into 2-inch strips
* 1 cup snow peas
* 1 cup frozen peas
* 2 bundles vermicelli noodles
* 2 cups cooked shredded chicken
* 1/2 cup sliced scallions
* 1 sliced chile, for garnish (optional)
* juice of one lime
* coarse salt

My Notes-

fish sauce: I couldn’t find fish sauce, and to be honest, it sounds gross so I left it out
vermicelli noodles: I used pad thai noddles because that is all I could find
shredded chicken: I used pre-cooked Perdue short cuts because when you are cooking dinner at 9pm after working for 10 hours and working out, that is allowed. I did my best to shred the pieces with two forks.
scallions: I didn’t have these
chile: I opted out. I had a jar of chilis in my fridge, but when I opened it, all that remained was the juice
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth.

  1. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
  2. Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt.
  3. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
  4. Add half the lime juice, stir and taste. Need more salt? Add it.
  5. Serve soup garnished with scallions and chile pepper and remaining lime wedge.

I promise you – the soup is good and it is easy.

Thanks Bev for this wonderful recipe.

From Scratch

Matt and I have been working out a lot lately, trying to get in tip-top shape for the various triathlons and running races we having this year. We have been spending most of our evenings at the gym which has pushed back our dinner time to 9 or 10pm. As a result, I’ve found myself becoming a little lazy and have been making lots of smoothies for dinner. While they are quick and delicious, they probably aren’t getting us enough nutrients and certainly aren’t helping me to win “wife of the year.” And clearly I want to win that award. This week, I tried to step up my game with some home cooked meals.

A month or so ago I purchased some lentils at Whole Foods. I wasn’t sure what I could make with them but they looked healthy. I let them sit for a long time in my cupboard until finally I researched a recipe (on pinterest) that called for lentils. There were a lot of options but I settled on this recipe for thai coconut curry lentil soup.

It was pretty easy to make and very tasty. I used 3 big teaspoons of the red curry paste so there was certainly a kick to it. but Matt and I like to keep things spicy (terrible pun intended) so it worked for us.

Normally, I am a fan of blended soups, but I decided to keep this one “rustic” with chunks of sweet potato and lentils. However, for round 2 (aka today’s lunch) I broke out my trusty immersion blender.

On my way to work this morning, I walked through the Union Square Greenmarket and picked up a whole wheat roll to go with my soup from the Hot Breat Kitchen booth. With more than five different bread booths at the market, you may be wondering what made me pick this one. Well, Hot Bread Kitchen is a Robin Hood grantee (meaning we fund them)! I spent the last 4 weeks researching, writing, editing and rewriting all about them for an article that will be featured in our e-newletter. It has been a very long writing/reviewing/approval process, so it was nice to see them in action and support their incredible work.

I haven’t tasted the roll yet, but I already know that my 50 cents is going to something great!