It’s Secret Recipe Club time again. This month I spent a serious amount of time debating what to make from Food Ramblings. Do I go with the chicken and spinach pasta bake? Or the guacamole mac & cheese? That’s right, guacamole mac & cheese!
Ultimately, I decided on a recipe that used one of my favorite flavor combinations: coconut curry.
When it comes to soup, classic chicken noodle combined with coconut curry seemed like the best of both worlds. And it was. I loved the flavor, appreciated the use of many vegetables, and found it was another great way to use up leftover rotisserie chicken.
I also like that this recipe took me out of my ingredient comfort zone, requiring both curry paste and fish sauce. Why have I waited so long to incorporate curry paste into my cooking? I love the heat and flavor it adds to the foods I already enjoy. The fish sauce I could take or leave, but the curry paste I will definitely keep around.
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. Enjoy!
Chicken Coconut Curry Soup
Yield 4 servings
1/2 cup orzo
2 cans light coconut milk
4 tablespoons green Thai curry paste
1 cup chicken broth
1 teaspoon fish sauce
1 frozen package frozen stir-fry vegetables
2 cups cooked shredded chicken
1 lime, juiced
- Cook the orzo according to the package instructions, 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 lime juice, and then serve.
This recipe is a great way to use up leftover rotisserie chicken.
I used green Thai curry paste, but yellow or red would work too. 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 desire for heat.