I’ve been a real slacker cook lately. I mean, it WAS my birthday after all. But I’m back in the kitchen and, as per Nate’s request, I’ve been trying new recipes more often lately. The latest experiment – Curried Squash and Chicken Soup, a recipe from my good friend Natalee.
It was quite yummy and healthy to boot. And SO EASY. The only trick is finding the curry paste, which is usually at Asian markets. But seriously, even on a terrible, horrible, no good, very bad day, this soup added no extra stress whatsoever.
A few quick notes. Nate commented it would be good on rice if it was a little thicker. I may try that – I’ll either cut the water or add a little cornstarch at the end.
And, believe it or not, I have lemongrass growing in my flower garden! So, I threw a few whole blades of grass into the crockpot and pulled them before serving. It gave the soup such a great, fresh flavor!
Without further ado, the recipe!
CURRIED SQUASH & CHICKEN SOUP
From Eating Well via my friend Natalee Maynes
1 10-ounce package frozen pureed winter squash
1/2 cup coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw) (Jane note: I just threw big hunks of raw chicken in that I cut with kitchen scissors, then broke it up with a fork at the end)
1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
2 kaffir lime leaves (or 2 T lime juice)
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste
1/4 teaspoon salt
Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.