hey neighbor: thai phooket's red curry soup

thai phooket is by far one of the yummiest restaurants in town. it's location is anything but "wow" - a shack in no man's land across from the titan's stadium. i had to be dragged there the first time after really bad experiences w/ thai food in the past. but oh yum!!! confession: i could eat their red curry soup each and every single day! 

    

{the bendts - the night i realized not all thai food tastes like dog food!

and my first bowl of thai phooket red curry soup!} 

one major sacrifice we've had to make as part of our budget is going out to eat. so i decided i'd have to make my own version of thai phooket in the munday kitchen:

red curry soup

ingredients:

• 2 tablespoon olive oil
• 1 tablespoon thai red curry paste
• 1lb boneless/skinless chix breast - cut in strips
• 3 cups chicken broth
• 3 cups lite coconut milk
• 1 tablespoon thai fish sauce
• 1/4 cup chopped fresh basil
• salt/pepper

pick and choose your veggies. i used: 

• 1 cup zucchini - cut into half moons
• 1 red bell pepper - chopped
  
• 1/2 cup baby carrots
• 1 onion - chopped
• 1 can sweet baby corn
• 1 can sliced bamboo shoots 

 

directions:

1 // heat olive oil in a pot over medium heat.
2 // add curry paste and stir to mix for about 1 minute.
3 // add chicken and cook completely.
4 // add your veggies. stir to cook for 2-3 minutes.
5 // add chix broth, coconut milk & fish sauce. bring to boil, then reduce to simmer for about 10 minutes until vegetables are tender.
6 // stir in chopped basil & salt/pepper to taste (i salted a bit more liberal than usual).
7 // serve w/ brown or white rice!

yum! and as an added bonus - this soup is the perfect cure to a summertime cold. yes - i'm still nursing a bit of a cold after an entire week! boo hiss.