Yield: 1 Gallon

Prep Time: 45 minutes

This is one of the most delicious soups I’ve tasted while traveling. Combining the sweet with savory as well as great acidic notes. Adjust any of flavor ingredient quantities to your taste.

INGREDIENTS:

2Qt. Chicken stock (Unsalted, best quality)

2T Lime juice (fresh)

¼C White wine (Vermouth works well)

2C Jasmine rice

1Lb. Chicken thighs (cooked, cleaned, ½" cubed)

1T Olive oil

1C Onions (small dice)

3cl. Garlic (Minced)

1T Red Curry Paste (international Isle- grocery)

1T Ginger (fresh minced)

1sm.     Jalapeno pepper (Cleaned and minced)

1L Sweet potato (Peeled yam, small dice)

1C Coconut milk (unsweetened)

1Pt. Milk (whole)

1T Tamari (low salt soy sauce)

1T Fish Sauce

1T Rice wine vinegar

2T Cornstarch

2T Honey

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METHOD:

1. Heat oil in stock pot or Dutch oven on medium high.

2. Add onion and Jalapeno for 2 minutes. Add garlic, curry paste and ginger and sauté for 1 minute more, deglaze with white wine.

3. Add stock and sweet potatoes, bring to boil then reduce to simmer for 8 minutes. Add chicken, coconut milk and milk. Simmer for 8 minutes more.

4. Combine tamari, fish sauce and cornstarch mixing till smooth.

5. Stir into soup, bring to boil then remove from burner, stir in cooked rice and honey.

Garnish

Chopped scallions and cilantro or substitue with chopped Italian parsley. Enjoy!

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TIP:

• You can use any leftover cleaned, cooked rotisserie chicken for this.

• Always wear disposable gloves when removing the seeds and ribs from the hot peppers.