Alas, I had to bid good-bye to the last of our holiday guests and my dear Sasha has found his way back to So-Cal. But not before we had another night of yummy food and cheap beer! (Old habits die hard from our former college days.) I will forever treasure the memory of having two gentlemen fight over who gets to wash the dishes.
To continue my little theme, I certainly utilized some cabbage in this soup recipe! Cabbage is such a wonderful and well-traveled vegetable; all in one week my head of cabbage has been to Mexico, to Thailand and maybe just bought some tickets to India…
Thai Chicken Curry Soup
Serves 5-6 – Cost approx $.99 per serving
- 1 lb chicken – white meat, dark meat, or scraps ($1)
- 1 inch ginger piece
- 2 Tbs vegetable oil
- 3 cloves garlic, minced
- 1 Tbs ginger, minced
- 2 serrano chilis, thinly sliced (optional)
- 1/2 onion, thinly sliced ($.07)
- 1/2 bell pepper, thinly sliced – I used mixed red and green ($.50)
- 1/2 head of cabbage, thinly sliced – I used mixed red and green ($.64)
- 2 carrots, thinly sliced – ($.08)
- 1 Tbs curry powder
- 1 tsp turmeric
- 1/2 cup All Purpose flour
- 1/4 cup shaosing rice wine or sherry
- 8 cups ginger chicken stock (from earlier step)
- 1 can coconut milk ($.99)
- 2 limes ($.40)
- 1 package of cellophane noodles ($1.50)
- cilantro and scallions, for garnish
Begin by making the ginger chicken stock. I simply put the raw chicken in the slow cooker with the ginger and filled the pot with water and left it to cook on low while I was at work. You can do this on the stove top in about an hour too. Remove and shred the chicken, discard any bones.
To make the soup, heat the oil in a large pot over high heat. Saute the garlic, ginger and serrano chilis for 2-3 minutes, stirring constantly. Next, add in all the other veggies and saute for 5-10 minutes. To make the flavoring, add in the curry powder, turmeric and flour, saute for 2 minutes. Deglaze the pan with the shaosing rice wine or sherry, scraping up the bits on the bottom of the pan. Next, add in the ginger chicken stock and the chicken and bring to a simmer. Simmer the soup for 10 – 15 minutes then finish the soup with the juice of one lime and the coconut milk, simmer for a few minutes to meld the flavors.
To set up the bowls, put a clump of noodles in the bottom of a bowl and ladle the hot soup over it. In a few minutes, the noodles will soften and cook in the soup. Garnish with the herbs and lime wedges.