You'll need:
- 2 chicken breasts, sliced thin
- 1 can chicken stock
- 1 can coconut cream or milk... i prefer cream because, duh...cream.
- peanut butter
- red pepper flakes
- brown sugar
- white sugar
- sesame oil
- salt
- curry powder
- garlic powder
- onion powder
- black pepper
- chili powder
- dried cilantro
- 2 celery stalks, finely chopped
- peas
- haricot verts, chopped (optional)
- fish sauce
- sweet chili sauce
- oyster sauce
- juice of 1 & 1/2 limes
- 1 cup cooked rice
yes yes, i realize that list looks daunting but MOST of it is stuff you'll find in your pantry and or the untouched shelf of asian goods in your fridge.. i know you've all got a few of those things. ;)
Get out a saucepan big enough to hold your soup when it's all said and done.. a deep saucepan. Saute over medium-low heat some sesame oil, a hearty pinch or two of salt, 1 TBSP curry, 3 tsp brown sugar, garlic powder and onion powder... go about 8 shakes each, some black pepper, 1/4 tsp chili powder, 3 big pinches dried cilantro, the celery, peas and haricot verts, 2 TBSP fish sauce, 1/2 TBSP sweet chili sauce, 1 TBSP oyster sauce and the lime juice.
get it all smelling really great and stir it around until the celery is starting to look like its cooking, about 6-8 minutes. Then add in the chicken stock and bring it all to a boil. Once its boiling, add in your sliced chicken! it will cook in all those amazing juices and only take a few minutes. Once the chicken is cooked, turn the heat back to medium and add in the coconut cream, 1 TBSP peanut butter and a pinch of white sugar. Stir until well mixed.. make sure to press out all that peanut butter with the back of your mixing spoon so you don't bite into a peanut butter glob. :) Dash in a little red pepper flake and stir in the cooked rice. Gradually turn the heat back every few minutes until all the flavors are happily mixed together, about another 6 minutes or so.
SERVE AND ENJOY!
I hope this recipe keeps you toasty and well fed all winter long!
XOXOXOXO
