When the task at hand was completed and I sat down on my back deck admiring the cool breeze coming off the lake, the sun was making it's final creep towards the mountains which in turn glistened off my water glass and I thought, "I wish I had someone to enjoy this wonderful soup with me." then I realized, I wasn't alone. Though they may all be scattered about, I am never alone when I satisfy my pallet for soup.
I made a point of taking a picture of this super yummy soup. I have the original way I make it and then a simple substitute for the vegetarian version I use to make for an old roommate. A vegan version was attempted once, But nothing replaces butter/yogurt as far as I'm concerned. So here we go.
Chicken and prawn curry soup:
(original reciepe):
5-6 tbl madras curry powder
1 cube chicken boullion cube
1 1/2 stick butter
1/2 plain yogurt
1 yellow Onion (preferably sweet) *cubed
1 red bell pepper *cubed
1 large handful cilantro*minced
1 med habanero*minced
1/2 can tomato paste
3-4 lbs ok bonless skinless chicken (thighs preferably)
1-2 lbs prawns
1 cup brown,red,wild (whatever you have) rice
2 cups of water
** for vegitarian: sub chicken boulliion for veg and sub meat for fried tofu. The texture is awsome in this dish. Also go ahead and add a few more veggies. Green beans and or mini potatoes work real well.
-low-med setting melt butter
-combine:onion
-tom paste
-curry powder
-habanero
-1/2 the cilantro
-bullion cube
-satay till onions are soft
-add chicken (tofu) when chicken is almost done,
-add rice/water
-leave on low for 20
(the water and rice can be skipped if rice is pre-cooked)
-when rice is tender add: Prawns
- bell pepper
- rest of cilantro
-let simmer for about 10min
-slowly add yougurt stiring while adding ( if you don't it'll curdle) and try to avoid using it right out of the fridge. leave out during prep.
-finally, add water for thinner consistancy usually a cup or two. Because of the amount of curry used it is quite an intense flavor dish so water it to taste or sipping preferance.
