Red Curry Rice and Chicken Soup

Do what you can, use what you have, start where you are.

It seems like that has been my mantra lately as we stay home, make meals with the food we have on hand, and pray for everyone out there in the world as we go through these hard times.

One day at a time.

This soup is comfort food, easily made with canned coconut milk, some frozen (or canned or boxed) chicken stock, whatever vegetables you have on hand and a big dollop of red curry paste.  I added in the tiny bits of leftover meat after making stock, to make good use of them.  I also added some white jasmine rice, which isn;t usual for me but it’s what I had in the pantry.

This soup freezes well, is a filling combination of protein and carbs, and leaves plenty of room for a variety of greens.  Topped with some fresh cilantro, it’s just a good warm, nourishing meal.

I hope you and your loved ones are are staying well, staying nourished and staying positive.

Red Curry Rice and Chicken Soup

1 T. coconut or olive oil

1/2 a yellow onion, chopped

1 sweet potato, cut into 1/2 inch chunks

1/2 a head of cauliflower, cut into bite-size pieces

1 carrot, diced

1 stalk of celery, diced

1 c. chicken or vegetable broth

1 c. canned coconut milk

1 heaping T. red curry paste

1/2 c. jasmine rice

1/2 c. cooked chicken (optional)

Fresh cilantro

 

Heat the oil in a dutch oven or medium stock pot.  Saute the onion until golden, about 5 min.  Add in the remaining vegetables and saute 5 min more, until becoming tender.  Add in the chicken broth, coconut milk and red curry paste.  Bring to a boil, then turn the heat to low.  Add in the rice and simmer for 15-20 min, covered.  Add the chicken, if using.  Serve with chopped cilantro.