It’s Secret Recipe Club time again. This go-round I spent a serious amount of time debating what to make from Food Ramblings. Do I go with the chicken, spinach, and almond pasta bake? Or the guacamole mac & cheese (guacamole mac & cheese!). Ultimately, I decided on a recipe that used my favorite flavor combination: coconut curry.
This coconut curry soup with chicken and orzo is basically a tricked-out version of chicken noodle soup. When it comes to soup, that classic combined with coconut curry seemed like the best of both worlds. And it was. I loved the flavor and appreciated the use of vegetables. I do not eat nearly enough vegetables, so I am always trying to find ways to incorporate them into the soup, pasta, pizza, and omelettes I tend to cook up.
I also like that this recipe took me out of my ingredient comfort zone, requiring me to buy both curry paste and fish sauce. I do not know why I have waited so long to incorporate curry paste into my cooking. I love the heat and flavor it adds to the foods I like. The fish sauce I could take or leave, but the curry paste I will definitely keep around.
You will find plenty more unique recipes to enjoy at Food Ramblings. I always like knowing what prompted someone to start their blog; Elizabeth started hers as a way to stay accountable to some health and cooking goals. Fortunately for us, she kept blogging so we could enjoy the recipes she shares. I have enjoyed checking in on her blog for some time now, so it was fun to finally have an opportunity to share one of her recipes via SRC. Enjoy!
Chicken Coconut Curry Soup
- 1/2 cup orzo
- 2 cans light coconut milk
- 4 tablespoons green Thai curry paste
- 1 cup chicken stock
- 1 teaspoon fish sauce
- 1 frozen package frozen stir-fry vegetables
- 2 cups cooked shredded chicken
- 1 lime, juiced
- Cook orzo according to instructions on package, and then set aside.
- In a large pot over medium-high heat, whisk together the coconut milk and the curry paste until smooth.
- Stir in the chicken broth, fish sauce, frozen vegetables and shredded chicken.
- Bring to a boil, then reduce heat and simmer on low until frozen vegetables are cooked through.
- Stir in the cooked orzo and the lime juice. Serve warm.
This recipe is a great way to use up leftover rotisserie chicken. I used green Thai curry paste, but yellow or red would work. The 4 tablespoons of curry paste to 2 cans of coconut milk the recipe calls for was in line with the directions on the Thai curry paste package, but I thought heat was mild at best. You may want to adjust the quantity more or less depending on your heat tolerance.
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