There are a few people who will read this and immediately send me angry e-mails expressing immense disappointment. To those of you who will do this—I know who you are, and I know where you live, and maybe sometime I will make you my original curry soup to make it up to you. Should you find yourself wondering what on earth I am currently talking about, I apologize for the confusion. You see, I happen to have one of the most amazing curry soup recipes scribbled somewhere inside of one of my many cookbooks, stacked on one of my giant bookshelves. This recipe is not it.
One day I will share it, in the same way that I will one day actually type it up and e-mail it to the many people I have already promised it to. But to be honest, that soup is so good that I made it one too many times (and likely because everyone and their mother has requested it!). I needed to change it up, and I hope it’s all right with you if I share what I created instead.
Here it is, a wonderfully spicy, orange soup spiked with ginger, coconut, red curry paste, and sugary bites of sweet potato. Don’t tell me that does not sound good. You may not believe me when I say that I will one day share my real curry soup recipe, but I will not believe you if you say you aren’t drooling right now. Sometimes you just need to switch things up, keep things surprising. One taste of this soup, and you will realize that my doing so was an excellent choice.
Red Curry Chicken Soup with Sweet Potatoes and Corn
Makes 6-8 servings
2 chicken breasts, halved into cutlets
sea salt and ground black pepper
2 tbsp olive oil
¾ cup white onion, chopped
1 garlic clove, minced
1 green bell pepper, diced
1 15-oz can corn, drained
1 inch fresh ginger, grated
pinch-1/4 tsp cayenne (depending on the amount of heat you are going for)
2 tsp red curry paste
3 sweet potatoes, skinned and chopped into ½-inch cubes
1 15-oz can light coconut milk
1 15-oz can regular coconut milk
4 cups chicken stock
Heat 1 tbsp olive oil in a large saucepan on medium-high heat. Sprinkle chicken with salt and pepper. Once the pan is heated, fill with chicken and sear, about 2 minutes. Flip the chicken over and sear the other side, then reduce the heat to medium-low and cover to finish cooking, about 7 minutes. When chicken is cooked through, remove from heat and let sit on a cutting board for about 5 minutes to let the juices settle. Chop into cubes and set aside. Meanwhile, heat the other 1 tbsp of olive oil in a large pot on medium heat. Add onion, garlic, salt, and pepper, and cook until the onion is translucent. Add bell pepper and let cook until softened. Add the corn, then the ginger, cayenne, and red curry paste and stir to ensure the vegetables are covered. Add the sweet potatoes and stir, then add the cans of coconut milk and chicken stock. Increase the heat to high until the soup beings to bubble. Afterward, reduce heat to medium once more and cover until the sweet potatoes are fully cooked (i.e., when they can be broken apart with a spoon). Add the chicken, stirring to combine, then season to taste with salt and pepper. Serve with fresh basil and a smile on your face. Soup can be covered and refrigerated up to 3 days. Just reheat on the stove.