Thai Chicken Curry Soup

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There isn't much I like more than some Thai curry poured over some rice. Since I can't have the rice, I made this easy curry soup and was impressed with the results.

2 Cans Coconut Milk

2 Cans Chicken Stock

1 tsp minced ginger

1 Tbsp Red Curry Paste

1 Pkg (5-8) Chicken Thighs

1 Red & Yellow Bell Pepper

1 Onion

1 Can Bamboo Shoots drained

1 Zucchini

6 Limes

Cilantro

Fish Sauce

Sriracha Sauce

In a pot add the coconut milk and chicken stock and heat to a simmer.  Add the ginger and curry paste.  Slice the chicken, onion, bell pepper and zucchini into strips (I usually shoot for 2" long x 1/2" wide or less). Add the chicken slowly to the pot and let simmer for a few minutes.  Then add all the vegetables and simmer until they are the desired tenderness.  Reduce heat to low and add 2 Tbsp of fish sauce, 1 tsp Sriracha, and the juice from 1 lime.  Cut the remaining limes into wedges and serve the soup with lime, cilantro, fish sauce, & sriracha for garnish.

Homemade Chicken Bean Soup

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1 Whole Chicken
4 Stalks Celery
1 Onion
Salt, Pepper, Garlic, Bay Leaves
1/2 Link of Smoked Sausage
1 Package Frozen Butter Beans or Kidney Beans
1 Can Diced Tomatoes
1 Can Ranch Style Pinto Beans

Cover chicken with water.  Cut celery stalks in half and cut onion in quarters and add to pot.  Season with salt pepper, garlic and 2 small bay leaves.  Bring to a boil then reduce heat and simmer for 30minutes to 1 hour.  Remove chicken from pot and let cool.

De-bone the chicken and cut into bite sized pieces.  Remove celery and onions and chop into bite size pieces.  Slice sausage into small slices.  Add everything to broth.  Add beans and tomatoes and bring soup to a simmer for 10 minutes.

Top with grated cheese and serve.