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Curry soup

Posted by Jeanne on January 31, 2010

We used to make this all the time – for some reason, it fell out of rotation a couple of years ago.  I made it again on Saturday night for the first time in perhaps years and will not make that mistake again.

Sorry there are no pictures – I wasn’t really planning to post this so soon, but Lindsy asked for the recipe.

Curry soup, inspired by Coconut-Curry Noodle Soup, originally published in Food & Wine magazine, September 2005

Serves 4

1 10-oz. brick of frozen spinach
1 cup frozen peas
12 oz. noodles – we use some wheat noodles that we can buy fresh at the Asian market here.  Egg noodles would be fine as well – don’t use rice noodles, or those weird crunchy-fried chow mein noodles.
2 TB plus 1 tsp vegetable oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 TB Thai green curry paste
1.5 tsp curry powder (as always, I used Penzey’s hot)
.5 tsp ground coriander
.5 tsp ground turmeric
6 cups chicken stock
One 13 1/2-ounce can unsweetened coconut milk
2 TB fish sauce (available at the Asian market – don’t smell it on its own and for the love of god don’t taste it by itself.  Essential for Thai or Vietnamese dishes.)
2 TB sugar (I use raw cane sugar)
2 cups shredded cooked chicken (I made a whole chicken in the slow cooker overnight on Friday – on Saturday morning I shredded the meat and used half for this and the other half for tamales.  Oh, and then I turned the bones into stock, which I turned into gumbo.  I am either super-frugal or sort of crazy.)
.5 cup chopped cilantro leaves
2 scallions, thinly sliced
Lime wedges and sliced chiles, for serving

Cook noodles according to packaging instructions, drain, and toss with the teaspoon of vegetable oil.  Set aside.

In a large soup pot or Dutch oven, heat the other two tablespoons of oil over medium-high heat until shimmering.  Add shallots and garlic and cook, stirring constantly, about 30 seconds or until very fragrant.  Add curry paste, curry powder, coriander, and turmeric and cook another 15 to 30 seconds – do not burn.  Add stock and bring to a boil, stirring occasionally.

Lower heat a bit and add coconut milk, fish sauce, and sugar.  Bring to a simmer, stirring occasionally to dissolve sugar, but do not boil – the coconut milk may separate if you do.

Add chicken, peas, and spinach.  Stir and bring back to a simmer.  Top with cilantro and scallions and serve with lime wedges and some evil little sliced Thai chilis for a bit of extra heat.

This is what it looks like when Food & Wine magazine makes this soup:

It hardly needs to be said that mine looks pretty much nothing like this photo.  Mostly because I don’t think that spinach is even cooked, and also I am a crappy food stylist.  But that magazine has been floating around in my kitchen since publication, which means that it almost certainly predates:

  • My first day of law school;
  • Our wedding; and
  • Our acquisition of the chubby chihuahua.

My how things change.  You can see from how wrinkled the pages are that this is a well-loved magazine.

Look how cute the dogs are.  So there are no pictures of the food I made, but at least there are some pictures of something…

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3 Responses to “Curry soup”

  1. lindsy said

    Thanks Jeanne! I’ll probably try it this week.

  2. […] Curry soup […]

  3. […] Thai-inspired curry soup […]

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