There are some recipes that I find to create in my own kitchen that at first glance I do not expect much. When I make them and they are amazing they go on my monthly rotation or the “I don’t know what else to make and I can quickly go and buy what I need to make it” recipe. This recipe falls into that category!
I found this recipe originally from the Blue Apron. If you are not familiar with Blue Apron you are missing out! Blue Apron “is a fresh ingredient and recipe delivery service that helps chefs of all levels cook incredible meals at home”. I used this service on weeks that we travel for soccer on the weekends. This ensures I have some healthy food in the house so I don’t feel rushed to go grocery shopping when we get home. Most of the time Blue Apron sends great recipes with some really interesting ingredient choices that tastes amazing. When I began to cook Chicken Khao Soi Soup with Yellow Curry, I immediately knew it was going to be good because it smelled delicious! I love this recipe because it is easy to make and my whole family will actually eat it. That is a true winner in the Mom on the Run House! I have modified the recipe to fit within my dietary preferences and it still taste as good I promise.
Chicken Khao Soi Soup with Yellow Curry
- 4 cups Kale chopped
- 1.00 Onion Medium sized, thinly sliced
- 2 tbsp Yellow Curry Paste
- 0.25 cup Soy Sauce
- 1 tbsp Coconut Sugar
- 1.50 cup Light Coconut Milk
- 12 oz 112g, Chicken Thighs, Boneless, Skinless Chopped into bite sized pieces
- 2 tsp Olive Oil
Prepare Vegetables: Wash and dry the kale. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion.
Pat the chopped chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons of oil on medium-high until hot. Add chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned.
Add the onion to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.
Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, soy sauce, coconut milk (shaking the can before opening) Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume. Turn off the heat.
Serve over rice noodles or just eat as a hearty stew.
What is your go to recipe when you are out of ideas? Enjoy the rest of weekend 🙂