Coconut Curry Chicken and Collard Soup
Last year I visited my friend who lives abroad in Bangkok, Thailand. As happy as I was to see her, I was even more excited about the food - and I was not disappointed! Everything was so fresh and colorful and super cheap. It was super hard not to stop at every vendor, but I persevered! As good as the restaurants were, I prefered the street vendors. To watch the vendors, on wheeled carts of all sizes, create your food right in front of you was a real treat. They moved so quickly and efficiently. I loved every minute of it! The confidence and grace made me envy them on levels I did not know were possible. I like to think of myself as fairly confident when it comes to my kitchen skills, but I still doubt myself even on meals I know I have mastered. I aspire to move in my space the way they move in theirs.
I never thought there was a food heaven for me, but I think I found it in Bangkok. It has the flavors, the spice, and all the colors. I simply fell in love and was sad to return to the Thai food of the States. When done right, Thai food is flavorful and spicy - not sweet. The slight burn you may experience (you typically are given the option of half a chili to 2 chilis) will be accompanied with the desire to eat more of the deliciousness on your plate. It’s confusing...but so worth all the feelings. I honestly have never been so happy and satisfied with life than in the moments I sat enjoying each meal in Bangkok. Below you will find my recipe for Coconut Curry Chicken and Collard Soup. The flavors bring me back to Thailand while giving me the comforts of my Nana’s garden.
Money Matters
This soup was fairly cheap to make since I had everything on hand. With that said, if I had shopped for the ingredients, I would ballpark it at $20. This recipe should give you about 6 bowls, which is great for the cold, long nights of winter.
#ROGUElyfe
This recipe is a fusion of the flavors I have missed from home and Bangkok. I would suggest playing around with the things your tastes buds are craving...not everyone will appreciate collard greens and red thai curry! Also, with this being a soup, none of the measurements are exact; especially the seasonings: all are for taste.
My Recipe
Olive oil
½ small bag of baby carrots
4 stalks of celery, chopped
6 cloves of garlic, chopped
½ medium jalapeno, diced
½ medium white onion, sliced
½ medium red onion, sliced
2 cups veggie broth
14 oz coconut milk
3 boneless chicken thighs
½ bunch of collard greens, shredded
A few fresh thyme leaves
2 Bay leaves
¼ bunch Cilantro, chopped
Salt
Cumin
Coriander
Cayenne pepper
2 tbsp Red curry paste
Lime, quartered
Directions
Heat about 2 tbsp of olive oil in a skillet over a medium. When ready add garlic, onion, and jalapeno allowing to cook for a few minutes. Next add half of the carrots and celery to the skillet for 7 minutes. You will now add the curry, to your tasting, stirring and coating the veggie mixture. Next add the broth and half of the coconut milk, thyme, cumin, coriander, and cayenne allowing mixture to simmer for 15 minutes.
Allow the mixture to cool for a moment, then blend it in a food processor or blender to create a smooth thick mixture. Place that to the side.
Next add more olive oil to the skillet over a medium fire. Season the chicken with salt, cumin and lime juice, then place in the oil. Cook until slightly browned on both sides (the rest of the cooking will happen in the soup). Take the chicken off the fire and allow to rest before dicing it.
In a larger pot, coat the bottom with olive oil over a medium heat. Add the red onion and greens, allowing them to cook down for 20 minutes. Once the greens become a bright green, add the veggie liquid mixture, chicken, and bay leaf. Bring to a boil for ten minutes, then lower the fire and allow to simmer for 15 minutes.
Remove the bay leaf, add the remaining coconut milk, stir and taste. Add more seasonings as you see fit. Serve with cilantro and quarter lime and enjoy!
Happy Cooking Y’all :)