Curry, the heart and soul of Asian Cooking
One dark and stormy night in a little village on the Laos-Chinese border, I had a bowl of chicken soup that stuck in memory like a first kiss. It was spicy, heart and soul warming, and among the best things I've ever eaten. Over the years since I've tried to replicate it and, this winter, I think I've succeeded. If you're interested in a versatile, easy to prepare, and off the beaten path chicken soup recipe, you'll want to try this one.
8 cups of water
3 Knorr brand chicken bouillon cubes
1 large chicken breast, cubed
1 ½ cup grated carrots
1 medium grated onion
1 cup chopped celery (fine)
2 teaspoons curry powder
½ teaspoon cumin
¼ teaspoon turmeric
2 tablespoons to 1/3 cup hot sauce
Noodles, rice, or potatoes
Boil the water in a large pot and dissolve the bouillon cubes. Add the curry, cumin, turmeric, and hot sauce. Add the chicken, cover and continue to boil at medium heat for about 10 minutes. Add the carrots, onion, and celery, and simmer for a couple of hours on very low heat.
Grating the vegetables helps assure that the spices are integrated into the broth and smoothes the spices across what is now a very pretty soup base. Thirty (30) minutes before serving, add noodles (Asian or American), or rice or potatoes. A cup of egg noodles is enough, or ½ cup of rice. Three or 4 medium potatoes are sufficient if you decide to go that route.
Actual preparation time is about 10 or 15 minutes but you'll need to "watch the pot" for a couple of hours. I've made variations of this very spicy, Asian influenced soup 4 or 5 times in the last couple of months and managed to get many other tasks out of the way while it independently simmered away toward lunch.
If you and your family are adventurous eaters I think you'll really like this memorable chicken soup recipe.