Monday, November 22, 2010

Juliana's Butcher Block

Last night Andrew and I had a hankering for soup…big surprise! I decided to raid the cupboards and fridge to see what I had. I found curry paste, chile sauce, chicken broth, chicken, jalapeño, frozen peas, and soba noodles. With the addition of a few ingredients from the store, I decided to make a curry chicken and soba noodle soup. It was really easy to make and tasted fantastic.

Curry Chicken and Soba Noodle Soup
serves 6
*adapted from bon apetit.

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
1 jalapeño, de-seeded and minced
2 tablespoons minced peeled fresh ginger
2 tablespoons red curry paste
2 tablespoons curry powder
1 teaspoon hot chili sauce
1 13.5-ounce can unsweetened coconut milk
6 cups chicken broth
2 teaspoons sugar
3 cups frozen peas
1 red pepper chopped
1 pound soba noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
juice of one lime

sliced green onions
chopped fresh cilantro
red jalapeño chiles, thinly sliced with seeds

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili sauce. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, and sugar; bring broth to boil. Add chicken; simmer until chicken is cooked through, about 10 minutes. Stir in lime juice. Add peas and red peppers, heat until warm. Add noodles, and cook until tender. Ladle into bowls, and garnish with green onions, cilantro, and chiles.
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