Ingredients
- 1 c cooked wild rice (I generally use a wild rice blend)
- 8 c chicken stock (do not use broth)
- 2 bay leaves
- 1 cup coconut milk
- 1 1/3 c pineapple juice
- 1/2 c butter
- 3/4 c + 2 T flour
- 4 c diced chicken
- 1 cup diced onion
- 1 t fresh garlic, minced
- 1 t fresh ginger, minced
- 1 t cumin
- 4 t curry powder
- 2 t sambol (red chili paste)
- 1/4 t finely ground black pepper
- 1 c heavy cream
- 1 c diced celery ribs
- 1/2 c olive oil
Directions
- Begin cooking wild rice as instructed on the bag/box.
- In a large saucepan or stock pot, combine chicken stock, bay leaves, coconut milk, and pineapple juice. Bring to a boil (watch this carefully - when it boils, it will overflow quickly).
- In a separate pan, melt the butter until it bubbles and then slowly add in the flour making a roux. Stir until it bubbles and is foamy, then add to broth mixture and stir to thicken.
- Keep the broth on a low simmer to continue thickening while you prepare the chicken.
- Preheat a stockpot with olive oil.
- Add black pepper and chicken to the stockpot, cook until 3/4 done.
- Add onion to the chicken and cook until transparent.
- Mix together spices and then add them to the chicken mixture.
- Stir, saute lightly and finish with the heavy cream.
- To combine the ingredients, add the stock to the chicken mixture.
- Add the celery (still raw and crunchy) and the cooked wild rice. Season to taste with salt and pepper.
- When serving, top with toasted coconut or other ingredients as you choose.
This soup is TO DIE for! I wasn't even a huge curry fan until I tasted this! If you're even considering making it, do it for sure!
ReplyDeleteThis was the first recipe I chose for our dinners this week. Needless to say, it was A.MAZ.ING! Mia loved it and kept signing "more!" We are all about the Thai dishes!! :)
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