Try Again: Thai chicken soup
Tonight was one of those rare occurrences where I was making a recipe that wasn't looking too promising, so I followed my gut and changed the whole plan on the spot, with delicious results.
The plan had been to make Tasty Thai Soup, from October 2010's Chatelaine. The recipe was simple enough. In process, I opted to add some rice noodles because I thought the soup needed some oomph, and I went digging through the freezer looking for shrimp to toss in, but alas, I had none. At the same time, I was frying up a couple of chicken breasts and re-heating the coconut curry peanut sauce I made last month and froze. At first, suppper looked like this:
At this point, the soup was spicy but without much flavour, and not very good. Then I got smart, chopped up the chicken, stirred it into the soup, and added heaps of the coconut curry sauce. That sauce is some kind of magic, I am telling you. The soup transformed to a delicious, just-spicy-enough meal. I ate two bowls in quick succession, and Greg did the same when he got home. His vote may be biased though, as he was out for a run in the bloody cold weather (where did winter come from?), and this is exactly what one would want, post-run.
There is no after picture, as I was too busy eating.
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