For whatever reason, it has become abundantly clear to me, this week, that summer is LONG gone, fall is about to wear out its welcome, and winter is fast-approaching.
Maybe in your part of the world you’re sitting out in the still-warmish sun, wearing your flippies, and still enjoying the leaves falling, changing colors. Maybe you’re wearing your jacket (the one you can barely call a jacket because it’s so damn thin), but the gloves are still packed away, and maybe you’re trying to squeeze in another grill-fest or make another batch of iced tea. Maybe your scarf is just an accessory, rather than a neccessity.
If that’s you, please shush yourself. I’m quick to report that I’d be extremely jealous, and if you were in front of me bragging about your gorgeous weather, I’d contemplate punching you in the groin, and if you were on Facebook I’d highly consider de-friending you. I’m that jealous, people. It’s weeks like this that I wonder why I don’t live back in the south, or in California, or New Mexico, or freakin’ Jamaica.
Have I told you I can be a bit dramatic? It’s not really that cold…and to be perfectly honest, what troubles me most about this weather is the fact that I’ll soon have to start wearing socks every day, and every night I go to sleep. I hate socks. I like to expose my wonky toes to the world, donning sandals and flats, and even flippies although those were put away a month ago, thank you.
Yesterday, I reached into the depths of a closet and out came one of my gramma’s handmade quilts. And even though I hated the fact that I was cold enough to need it, once I wrapped myself up in it, I sorta had a change of heart. I was warm, and I was home, and in a matter of moments I’d be gobbling up a bowl full of this soup.
This soup, I tell you. When you have flavors of curry and coconut and lime at your tongue, you realize the weather outside doesn’t matter much. You realize that one of the many inherited blankets you have in your possession is oh so comforting, and even though the sandals are no more, the gloves much needed, and the snow not far away, it doesn’ t quite matter as long as you come home – to something like this.
Coconut Red Curry ‘Hot Pot’ w/ Braised Chicken & Mushrooms
adapted from Cooking Light, October 2010; serves 4 as main, 6 as first course
time commitment: less than 1 hour; 30 minutes active time
a traditional hot pot is an ultra hot bowl of broth where the meat is generally thinly sliced and cooked tableside in the pot. the meat here, as well as the ‘shrooms, is braised prior to serving, but the Thai flavors are still present, still tasty.
2 14 oz cans fat-free, lower-sodium chicken broth
2 stalks chopped peeled fresh lemongrass
5 (1/4-inch) slices fresh ginger
2 Thai chiles
1 1/2 T red curry paste
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
8 oz skinless, boneless chicken thighs, cut into bite-sized pieces
1 (13.5-ounce) can light coconut milk
1 T Thai fish sauce
2 t brown sugar
1/3 c thinly diagonally cut green onions
3 T fresh lime juice
6 T coarsely chopped fresh cilantro, divided
5 oz uncooked wide rice noodles
Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, ginger, and chiles. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
Cook noodles according to package directions; drain (if your noodles are like mine and the package writing is in another language, this won’t help… rice noodles are generally soaked in water for 30 minutes, then cooked in boiling water for 3-4 minutes; cook noodles right before serving, and not in advance). Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 4-6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.