Spicy, Curry, Chicken Veggie Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Deliciously spicy vegetables in a chicken curry broth. Ingredients:
1/2 cup bamboo shoots |
3 medium (4-1/8 long) onions, spring or scallions |
2 cup slices (1 dia) ginger root |
1 pack bean sprouts |
15 mushrooms mushrooms, shiitake, dried |
5 pieces dried wood ear mushrooms |
8 thigh, bone removed chicken, thigh |
2 cup yellow squash |
24 oz lite |
5 tsp curry powder |
12 pepper peppers, jalapeno |
Directions:
1. In a cast iron skillet sear four chicken thighs at a time. places these in a giant cooking pot. Dump in 6 to 8 cups of water and the coconut milk. Add in curry, and other oriental spices to your taste. Let the pot start to boil while you hydrate your mushrooms and cut up the vegetables in this order.
2. *Cut the ginger into little cubes,
3. *slice the bamboo shoots (place the juice from the can in the soup)
4. * slice yellow squash into spaghetti like slices
5. *then slice the mushrooms in to thin slices
6. * slice the jalapenos into thin medallions
7. * chop green onions into small bite size pieces
8. * Place all the vegetables into the
9. * let soup boil for about two hours before you remove the chicken. This may seem challenging, but they should still be in tack and if there are pieces not that is okay. *remove as much skin as you can then let boil for another hour before serving.
10. * If you let it boil for a full day the soup flavors combine very nicely.
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