Tuesday, January 11, 2011

Long Time Coming

Today's post brings with it a kept promise to delight you with new, healthy ventures in my kitchen! And yes it still counts if I made this last year and forgot to share is because this time around I tweaked the recipe just a tad and now it is really worth sharing! So may I present to you, Curry Soup, adapted from Tosca Reno's Eat Clean Cookbook.

First of all, the ingredient list has the potential to intimidate, but don't let it! Every ingredient can be found at your local grocery store or at least be substituted for something similar. This is an easy, total comfort food. And my favorite thing about it...{wait for it}...the leftovers are out-of-this-world delicious!

And yes, I did take picture of the cookbook-because it was so tasty I just couldn't wait for pictures! And this is one recipe that actually came out looking pretty much exactly like it is pictured here, which can be hard to do:

Curry Soup
adapted from Tosca Reno's Eat Clean Cookbook

1/2 lb. flat rice noodles
1 Tbsp. coconut butter or best quality olive oil
2 small sweet onions, peeled and coarsely chopped
1/4 cup cashews, finely chopped
6 cups chicken stock
3 chicken breasts, cooked and cubed
1/2 tsp. sambal oelek or other chili paste
1 Tbsp. Javanese curry powder or regular curry powder
1 tsp. ground ginger
1 tsp laos-also known as galangal
sea salt to taste
Juice from 1 lemon
2 cloved garlic, minced

1. Set noodles in a bowl and cover with cold water. Set aside while you prepare soup.
2. Place coconut butter in a large saucepan and heat over medium heat. Saute onion, cashews and garlic. Add a little stock if the pan gets too hot. Stir frequently and cook until the onions become soft.
3. Remove from heat and transfer to a Dutch oven or stock pot. Add remaining chicken stock. Add cooked chicken, sambal oelek, curry powder, laos or galangal and ginger. Bring to a gentle boil and reduce heat. Add sea salt to taste.
4. Pour off noddles. Rinse under cold water and drain, Add to soup and stir to combine. Cook for 2 minutes.
5. Ladle into bowls and drizzle each bowl with a squirt of fresh lemon juice.

Serve with warm Naan-my favorite is the Garlic Tandoori Naan from Whole Foods! Enjoy!


Kathryn said...

Oooh, I've had some flat rice noodles for a long time, but I had no great recipes for them. I'm excited to try this!

In R Travels said...

This looks delicious!! I am totally trying this recipe this week! Thanks Kate!

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