Get Better Christmas Curry Chicken Soup

The Wife came down with something and needed a "miracle chicken soup" for dinner. You know the kind - there's no recipe, and it's different every time. This time it was worth writing down what went in it.

One of the places we had lunch in NYC was Water Moon on the Upper West Side. The wife had Thai curry soup that she fell in love with. When she called and asked me to make her something to make her feel better, I had the curry soup from the weekend in the back of my mind.

We had chicken, carrots and onions. So off the Ukrops I went. I didn't know the difference between red and green curry paste so I got them both (hence the "Christmas", as well as a can of coconut milk. A little this, a little that and voila!

Ingredients:

1 package of chicken breasts (fresh or frozen)

1 tub of whipped cream cheese (I used Philadelphia Garlic and Onion)

olive oil

2 carrots peeled and chopped

1 medium onion chopped

1 tub of mushrooms, halved (large ones quartered)

green curry paste - to taste

red curry paste - to taste

1 can coconut milk

1 can chicken broth

1 bag froze peas

Directions:

Boil chicken breasts whole in a pot of water. I put mine in frozen and they turned out fine. When chicken is cooked all the way through, shred by pulling apart with two forks.

While the chicken is boiling, in a large stock pot or dutch oven heat olive oil over medium heat. Add the carrots and onions and cook until carrots start to brown and onions are softened - about 5 minutes. Remove from heat and set aside.

Place mushrooms in the pot and cook for five minutes, stirring occasionally, letting them brown as well. Remove and set aside.

Empty the tub of whipped cream cheese into the empty stock pot stir to melt over medium heat - it will start to liquefy immediately. stir the two tablespoons of green curry paste and two tablespoons of red curry paste, combine and stir in the shredded chicken.

Stir in the carrots, onions and mushrooms and stir to combine.

Add one can of coconut milk and one can of chicken broth and stir to combine. Let simmer for five minutes.

Add Srirachi to taste and stir.

Stir in one bag of frozen peas. Simmer for 30 minutes over medium low heat.

I made a green curry ginger risotto and served this over it.

To be honest, I used about four teaspoons of green curry paste and three teaspoons of red curry paste and I could have still gone hotter, but it gave it great flavor.