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Posts Tagged ‘curry’

I’m a long time subscriber to Cooking Light Magazine. It’s one of 3 magazines that I read cover to cover (the other two being Real Simple and Entertainment Weekly) and as I’m reading I fold back the pages of all the recipes I want to try. Depending on my free time I enjoy cooking. I’m not crazy about making the simple meals. I like making elaborate meals and as my husband with tell you, I leave a wake of dirty dishes like no one else. One of the recipes I found a couple of years ago was Coconut-Curry Chicken Soup and it’s been a favorite ever since.

Coconut-Curry Chicken Soup

When I started looking for things I could make to Eat Like Alton, I was happy to discover that this soup could make the cut. This soup is fantastic if you make it exactly as the recipe says, but I have made some changes: Instead of snow peas, I use cauliflower. I love my curries with cauliflower and I like the texture of cauliflower in this soup better than snow peas. I don’t put in the red chilies. Depending on how much I want my son to eat it, I sometimes put in red pepper flakes. Lastly, instead of the pad thai noodles, I usually use basmati rice, I love the flavor, and the noodles seem to make the soup hard to eat. I’d also caution you to use the best chicken broth you can for this. I often use Better Than Bouillon Organic Chicken Base, but this last time I bought the non-organic version by mistake and I think it made the soup a little salty.

My two suggestions for making this Eat Like Alton approved:

1. Instead of using spinach, use kale, or use half and half. With the spinach, it’s within the rules (leafy greens); but why not add in kale, the super food. I’d recommend cutting it up into smaller-than-bite-sized pieces, so your not trying to chew down big pieces of kale while enjoying your soup.

2. Instead of noodles or basmati rice, cook brown rice (I do it according to Alton’s Baked Brown Rice recipe – while still chewy, it’s delicious tasting and perfectly done). Put the cooked rice in the bowl first and then ladle the soup on top of the rice and enjoy. I think the texture doesn’t disrupt the soup, and it ads another Alton element to the dish: whole grains.

Next time I make this I’ll also be cutting up carrots and put them in. Carrots are on the eat daily list, they are delicious in curry and would work well in this soup, maybe in a 1/4 inch dice. I’m also planning to make this for a soup fundraiser in the future. It’s that good and I’m that confident everyone will enjoy it.

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