The winds are cold, the landscape is bland, and the days are short of sunlight. Sometimes that makes me crave heavy and warm meals: beef stew, casseroles, thick soups. But sometimes, like today, I want something that instead tastes bright and lively.

This recipe is for the crockpot, because crockpots fit my schedule of prepping for dinner around three in the afternoon, heading off to work by four, then coming home to eat between nine and ten at night. BUT! The recipe can be done stovetop just as easily if you're home to keep an eye on it while it simmers. Either way, a major benefit of this meal is its aroma as it cooks.

As usual, the recipe might include directions such as some or a whole bunch or about this amount. I tend to favor meals that are forgiving, flexible, and can be adapted for individual taste. I also prefer intense flavors, so tend to increase the amount of spices a recipe includes. This is why I am not a baker.


Coconut Curry Chicken Soup
Chicken, cut into cubes. If you want a hearty meal, use a couple pounds. If you want something lighter, use less and cut it into smaller pieces. Dark meat? White meat? That's up to you. I've used both, and have enjoyed both.
2 c onions, diced or slivered
2 c carrots, chopped as you like
2 c sweet pepper of your choice, chopped or slivered as you like
4 tsp garlic, minced (I use more, so do as you wish)
1 tsp ground ginger (Okay, I usually use 2 tsp)
1 Tbsp curry powder (If you're me, it'll be 2 Tbsp.)
6 – 8 c chicken broth
Some lemongrass, if you can get it. I usually can't, so I use the juice of a couple limes PLUS the zest of one. YMMV.
1 1/2 to 2 c of coconut milk. (NOT coconut water. Dear God, no.)
2 Tbsp peanut butter
1 Tbsp soy sauce
A bunch of cilantro, chopped
A bunch of lime wedges
Red pepper flakes to your taste

Cook the chicken in a bit of olive oil. Dump it in the crockpot.

Put a little more olive oil in the bottom of your pan, then saute the onions, carrots, and peppers. Add a little bit of the chicken broth, then all the garlic, curry, and ginger. Stir it well, let it simmer for about five minutes, then add the lemongrass/lime stuff. Pour it over the chicken. ETA: Add the rest of the chicken broth. (Thanks, thanate !)

Cook on High for 3-4 hours, or Low for 5-7 hours. This is one where the LOW setting is the best. The longer those spices are together and warm, the more love they give you. (This makes it especially wonderful for make-ahead meals because the flavors are even better on Day Two.)

About half an hour to an hour before serving, stir in the coconut milk, soy and peanut butter. If you want more of a kick, add the pepper flakes.

Now cook up your jasmine rice. (Or whatever rice you'd like.)

Once the rice is ready, put some in each bowl. Add as much cilantro as you like. Ladle the soup atop the rice and cilantro, with lime wedges on the side. If you have a guest who likes things on the more-spicy side, offer them more red pepper flakes.