My Favorite Soup

My mother made chestnut soup to die for, but I have recipe for Green Curry Soup that *might* be even better.

I discovered Green Curry Soup in the most unlikely place — a very small restaurant in Davis, West Virginia, near Blackwater Falls.  Davis has a population of 600, so I did not expect great things from the Ish Kitchen and Bar, but I was happily wrong.

I spent a lot of time looking for “green curry” in Halal and Indian food shops before I discovered it was canned, and in the “Malaysian” food and soup section at H-Mart.

There is Green Curry and Red Curry, and I slightly prefer the Green Curry, but to my tastebuds it’s a dime’s worth of difference.

Here’s the very simple recipe: 

• 2 cans of Green Curry Soup
• 1.5 pounds of chicken breast, cut into small chunks for soup
• 1 can (use the Green Curry can as a measure) of chicken stock
• A 1/4 cup of rice wine vinegar
• Half a Green Curry can measure of oat creamer
• I teaspoon of sugar

 That’s it.  The cut up chicken in put in a frying pan with about 3/3 of an inch of water and cooked and stirred until the water is gone.  The rest of the stuff just goes into the pot willy-nilly.