I enjoy receiving mail – well, the good kind of mail, not bills – and more importantly, I look forward to about the middle of each month when my two food magazine subscriptions arrive. I pretty much read them cover to cover either that day or within the next 48 hours, but lately, a silent battle over first readership of Bon Appetit has emerged.
Battle is a tiny exaggeration, but we’re working on sharing. And it’s a good thing too, because this delicious dinner came from it. I don’t recall when I first had coconut curry, but I know I’ve had a hard time resisting ordering coconut curries when I see them on the menu. That’s why this Thai inspired chicken curry really hit the spot.
And today, when it’s rainy and overcast (and snowing in some parts of Arizona!), doesn’t a warm, creamy soup with just the right amount of bite from spice and crunch from fresh garnishes sound perfect?
I encourage you to try this. Casey forewarns that it took him roughly two hours, to make the paste, cook soup, almost forget the noodles, but then finely put together this delicious soup. Recipe at bon appetit.