For Busy Cooks – Thai Coconut Yellow Curry Soup, Chicken or Fish
The ingredients are the same as Thai Coconut soup but the steps I use are for a busy American family that has meat frozen in the freezer and not fresh in the refrigerator.
Depending on the vegetables you have on hand this soup can take on many looks. I prefer to use cabbage – green or Asian types with carrots and onions. These vegetables cook to a crisp tender in about fifteen minutes and if you have leftovers they look and taste just as good the next day.
I buy skinless, boneless, free-range chicken thighs on sale and freeze the packages. I buy frozen serving size pieces of fish usually Cod. Both are easy for this soup. I take a package of frozen chicken and dump it into a sauce pan (or Dutch oven) large enough to take the package and put about one to two cups of water in the pot. Usually the little pad that absorbs the liquid is frozen to the chicken, that’s OK it will come off quickly. Heat till the water boils and cover the pot, in a few minutes you can peel the pad off and dispose of it.
Thai Coconut Yellow Curry Soup – Chicken or Fish1 13.5 oz can coconut milk 1 tablespoon coconut oil 3 tablespoons Thai fish sauce 1 tablespoon canned coconut sugar or sugar 1 to 3 tablespoons Thai yellow curry paste ½ head of cabbage or Asian cabbage to equal ½ head 1 ½ cups sliced carrots 1 medium onion chicken or fish this is not an exact measure recipe use what vegetables you have on hand 4 to 5 cups vegetables will make 4 servings if using frozen chicken dump chicken in large sauce pan or Dutch oven pour in up to two cups water and bring to a boil cover and cook till chicken is cooked and no pink left if using fish put several pieces of fish, 1 per person in a fry pan add a small amount of water ¼ cup or so put a lid on fish and cook till just done remove from heat and let sit in a small non-stick fry pan melt 1 tablespoon oil add curry paste 1 tablespoon – mild heat up to 3 tablespoon hot heat the flavor is there just the amount of heat changes stir curry and oil together add 1 tablespoon coconut sugar or sugar stir add the fish sauce and stir for a few minutes till well combined and you can smell the flavor if using chicken take chicken out of cooking water and set aside pour the curry mixture into the chicken water add can of coconut milk and bring to a boil add cut up vegetables course cut cabbage I cut one inch by one and a half-inch chunks if using fish make the curry directly in the Dutch oven or large pan add the coconut milk and two cups water bring to a boil add vegetables when everything is in the pot and has come to a boil reduce heat to low and cover pot cook till vegetables are still crisp but tender about fifteen minutes if chicken, add chicken (cut in bite sized pieces)back into pot when everything is cooked if fish dish up bowls of soup and put fish on top Enjoy, this is a delicious and easy to make dinner. Try this and please leave your comments on what you liked or didn’t like and your suggestions are welcomed. I love trying new things!
Create the Life You Want to Live,
Juanita ~ Evolving Naturally