I started getting ideas about making curry soup by dialoguing with my friend, Darbi. I've made versions of this soup with shrimp or with chicken breast. But since Troy loves it so much without meat of any kind, I've been saving the meat for other dishes.
Precision on ingredients, per usual, is rather difficult on my part, since I do not measure and I never cook the same thing the same way twice. But, here's my best shot at giving you an idea of what was involved in making this. These are photographs of the soup I made today.
Ingredients: makes 8-12 servings
- 1 sweet onion.
- 3 green peppers.
- around 10-12 medium size red potatoes.
- olive oil.
- sea salt.
- a tad of brown sugar.
- chicken broth.
- whole milk and 1 1/2% milk.
- Thai Kitchen Green Curry Paste - gluten free, 4 oz (I am not being paid or given anything to advertise this product; this is simply what I have been using) - I used the entire bottle.
Regarding the potatoes, I washed them and then cut them into squares (leaving the skin on) and boiled them in a pot. In a pan, the one you see below, I placed diced onions in with olive oil and proceed to caramelize them. Once the onions were finished, I added in the cut green peppers (I cut them into thin strips and then halved them or cut them into thirds) into the pan, along with a generous amount of chicken broth (not enough to completely the green peppers and onions). Once the peppers simmered for a bit, and the potatoes were well done, I dropped everything else into the pan - the potatoes, sea salt (how much you use is up to the diner's preference; I probably used roughly 3-5 tbsp), the entire contents of the green curry paste, milk (once everything was stirred, the milk along with the chicken broth barely submerged everything). Bring to a boil and it's ready to serve.
- We eat this over a bed of rice, which is cooked and kept separately (until ready to eat). But, I'm a rice-aholic.
- If you're not planning on eating this with any rice, starch, or pasta, this soup's spicy-ness is not best suited for the faint-hearted. It's not quite as bad as the most recent version of jamalaya I made, but this can give a sensitive taster a swift kick in the pants.