Coconut chicken curry soup

As you read this, I’m on a whirlwind road trip straight to Minneapolis and back, do not pass Go, do not collect $200. Though I would love a chance to get back for a nice leisurely visit, alas, today is not the day. That’s not to say that there isn’t a little bit of awesome in store for this trip. My dad is getting ready to move (maybe to the area!!). Like all good Hendrii, he’s amassed a lot in the way of tools and gadgets. Now Himself and I have a whole lotta space, so in an effort to help out, we’ve agreed to store some stuff here. I mean, we’re really taking one for the team, finding a useful home for all the tools we don’t already have (I’m sure you’d agree).

This gal gets to choose one extra stop on the road trip, and since there isn’t time to visit more friends or family, I naturally chose something to tempt any foodie’s heart. When we lived in Anoka, we joined a rad little co-op that has amazingly fresh spices and herbs. I spent yesterday, cleaning out all kinds of jars in preparation to get one of everything (I wish!). Of course, I could get stuff here, but the opportunity to make my own spice and tea blends is something no good foodie could pass up.

And another thing you can’t pass up is this soup! (Pretty nice segue if I do say so myself) I’ve mentioned this before, but one of the things I miss about the “big city” is Thai food. But this soup, with everyday(ish) ingredients totally stems that craving. Not to mention a big bowl of warm soup is comforting on any cold day. You can kick up the heat a little with the addition of some cayenne pepper too. But taste as you go along, a little of that red pepper goes a long, long way in a soup.

And if you’re looking for a little more comfort out of your meal, serve this with some delicious breadsticks.

Enjoy!

Coconut Chicken Curry Soup

Coconut chicken curry soup

1 Tablespoon coconut or olive oil
1 cup carrots, sliced thin
½ onion, chopped
1 teaspoon chopped garlic
2 teaspoons chopped ginger
3 teaspoons green curry paste
2 14 oz cans light coconut milk
1 cup low sodium chicken broth
2 Tablespoons brown sugar
3 teaspoons soy sauce
3 teaspoons chili garlic sauce
2 cups cooked chicken
2 cups diced, cooked potatoes
¾ cup frozen peas

In a large pot over medium heat, saute onions and carrots in oil until slightly softened. Add garlic, ginger and curry paste and stir one minute. Add coconut milk, chicken broth, brown sugar, soy sauce, and chili garlic sauce. Let simmer over medium low heat about 5 minutes. Add chicken, potatoes, and peas. Heat through.

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