- This is a simple but spicy curry soup. You can adjust the amount of green curry paste to lessen the amount of heat.
- 1 Tablespoon peanut oil
- 1 clove garlic, minced
- ½ carrot, peeled and diced
- 1 (14 oz.) can coconut milk
- 1 Tablespoon green curry paste
- 2 skinless, boneless chicken breasts, cubed
- 3 cups chicken stock
- 1 lime, juiced
- ¼ cup chopped green onions
- Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
- Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.