Matthew323
Well-Known Member
- Joined
- Feb 15, 2020
- Messages
- 1,428
- Reaction score
- 1,477
Made shrimp & chicken coconut curry soup with chickpeas & carrots. The recipe contains yellow onion, garlic, Madras curry powder, and ginger. I added black peppercorns, whole cumin seeds, and some coriander powder because I was out of coriander seeds.
Used a 32oz box of chicken bone broth instead of bouillon powder, or Better than Bouillon paste.
Added about 2 cups of a 50/50 mix of cooked brown rice/white rice to thicken it up so that it would be more like a stew, than a soup.
Instead of making it fully on the top of the stove, I brought it to a boil, and braised it in the oven at 300°F for approximately 2 hours. Used a potato masher to crush approximately 1/2 of the carrots, and then added the cut up shrimp to cook in the hot stew.
It needed a little heat, so I added about 1 tsp of crushed red pepper flakes.
I'm eating it as I type this post.
Used a 32oz box of chicken bone broth instead of bouillon powder, or Better than Bouillon paste.
Added about 2 cups of a 50/50 mix of cooked brown rice/white rice to thicken it up so that it would be more like a stew, than a soup.
Instead of making it fully on the top of the stove, I brought it to a boil, and braised it in the oven at 300°F for approximately 2 hours. Used a potato masher to crush approximately 1/2 of the carrots, and then added the cut up shrimp to cook in the hot stew.
It needed a little heat, so I added about 1 tsp of crushed red pepper flakes.
I'm eating it as I type this post.
