Recipes

[DiAnne]

I acquired this recipe through our local PBS station.  It had won first place at a local Soup Festival Peoples Choice Award.

1 large onion, chopped
2 cloves garlic, minced
1/4 t cayenne (or to taste)
2 T oil
1/4 cup good quality curry powder
1 T yellow Thai curry paste
4 cups chicken stock
4 cups diced tomatoes in juice (do not drain)
4 cups chopped cooked chicken

3/4 t sambal
1 cup chunky peanut butter (natural)
1 can coconut milk
1 small bunch cilantro chopped
fresh lemon juice

Saute onion, garlic and cayenne in oil until onion is translucent.  Stir in curry powder and curry paste and saute 1 minute.  Add chicken stock and tomatoes in juice.  Bring to a boil and then simmer 15 minutes.  Add cooked chicken and sambal.  Simmer for 10 minutes. 

Whisk in peanut butter a little at a time until incorporated.  Add coconut milk and stir until incorporated.  Turn soup to low, add cilantro.  Check for seasoning.  Add some lemon juice for brightening of the taste.  

This soup freezes well.  I freeze it in small individual size servings.  

[dex]

That is interesting.I will have to try it.I bet the calorie count is high though.