I got a vicious sore throat last weekend. I haven’t had one in about three years, so I guess I was due. Apparently this cold/sore throat/bronchitis is going around, and it has a tendency to linger. Now some people lose their appetite when they get sick, but this rarely happens to me :-). A rich chicken soup sounded really good, and I recalled a Vietnamese chicken curry Kate cooked for me a couple of months ago, wonderfully fragrant with lemongrass. If you do a web search for Vietnamese chicken curry (ca ri ga) you’ll get dozens of variations, but essentially it is a chicken soup/stew with coconut milk, madras curry powder, and lemongrass. Onions, garlic, ginger, potatoes and/or sweet potatoes (and sometimes carrots) are involved. I like a high vegetable-to-meat ratio in my soups, so I added a few extras: mushrooms and celery. Kate and Tuan always have this with a baguette. I didn’t feel like going to the store (duh…) so we had ours with whole wheat rolls (bolillos).
- 2 Tbsp oil
- 1 cup chopped onion
- 4 cloves garlic, minced or grated
- 1 Tbsp grated ginger
- 3 Tbsp grated/minced lemongrass (see Kate’s previous post – I buy a bag of it frozen at the Asian market)
- 2 Tbsp mild madras (yellow) curry powder
- chicken legs or thighs
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 1 tsp salt
- 2 – 3 cups water
- 1 can (15 oz) coconut milk
- 1 cup chopped mushroom
- 1 cup sliced carrot
- 8 -12 small new potatoes (or 3 – 4 cups? of cubed potatoes or sweet potatoes)
- 1 cup chopped celery
- chopped garlic chives, cilantro, or Thai basil for garnish
- a fresh, crusty French baguette, if you’ve got it
Saute the first six ingredients for a few minutes in a large pot, then add the chicken and let it cook a little. Add ingredients 8 – 11 and let simmer for about 20 minutes. Then add ingredients 12 – 16 and cook gently until the potatoes are done and the chicken is about to fall off the bone. Serve with garlic chives, cilantro, or Thai basil and French bread.
Late spring garden update: Poppies, dianthus, and larkspur are just about done. Hollyhocks, Shasta daisies, alyssum, coneflower, daylily, rose-of-sharon, chrysanthemum, sedum, salvia greggii, and cosmos (!!) are blooming. So far I’ve harvested one bell pepper, several jalepenos, a couple of cherry tomatoes, and some garlic (about 1.5 months early this year). Still getting green onions, Swiss chard and kale. I’ve got tons of saved seed to process, and some of the pak choi I didn’t get to soon enough, so now it’s coming up thick as hair in one area (hmm… microgreens?).