I love coming up with new soups I can make with leftover rotisserie
chicken. It makes me feel like I am utilizing every bit of the
rotisserie and not wasting anything. This large pot of soup only costs a
few dollars to make when you consider that the stock and chicken were
from the leftover rotisserie that we would not have eaten. I consider
Thai coconut soups one of my favorites styles of soup so using some red
curry paste in this soup was exciting and fun. My husband ate two bowls
of this soup for lunch and was raving on not only how good it was in
flavor but how smart I was by using up all the leftover ingredients in
our fridge. Kudos to me. :)
Ingredients:
Homemade Chicken Stock:
1 chicken (leftover roast or rotisserie preferable)
1 onion
1-2 carrots
1-2 celery
8 cups of water
1-2 bay leaves
1 tsp black pepper corns
1 Tbs parsley (fresh or dried)
salt to taste or bullion cubes
1-2 slices lemon (optional)
Red Curry Soup Ingredients:
Broth from homemade stock (total of 8 cups of liquid needed-substitute water and bullion if shy)
2 cups of shredded chicken
1Tbs canola oil
1 Tbs grated fresh ginger
2-3 cloves garlic minced finely or grated
1 cup carrot diced finely
1 cup celery diced finely
1 cup bell pepper diced finely (any color diced finely)
1-2 stalks lemongrass (bottom portion only- bruised gently)
1 can (15oz) diced tomatoes with chilies
1-2 Tbs Thai red curry paste
1-2 Tbs fish sauce (to taste)
2 cups coconut milk (low-fat coconut milk is good here)
2 cups frozen corn
1/2-1 tsp brown sugar (if needed to balance the fish sauce salty flavor)
1 cup of fresh Thai basil leaves
limes juice to taste - serve at table
Directions:
For Homemade Stock:
Place
all ingredients for stock into large soup pot and bring to a boil for
45-55 minutes. Strain ingredients out of stock so you have a clear
stock. Discard all other ingredients except chicken. De-bone cooked
chicken and cut into small chunks.
To make Red Curry Soup:
Heat
large soup pot with 1 Tbs canola oil. Saute diced celery, bell
peppers, lemongrass and carrots for 2 minutes. . Then add ginger and
garlic and saute for another minute. Next add red curry paste and saute
for another 
minute.
Then add prepared chicken stock, diced tomatoes, fish sauce and brown
sugar. Bring ingredients to a boil for 10-12 minutes. Next add
shredded/diced cooked chicken, frozen corn, coconut milk and Thai basil
leaves and simmer for 3-5 minutes. Taste for salt and seasoning. Serve
hot with lime wedges at the table.
Ingredients:
Homemade Chicken Stock:
1 chicken (leftover roast or rotisserie preferable)
1 onion
1-2 carrots
1-2 celery
8 cups of water
1-2 bay leaves
1 tsp black pepper corns
1 Tbs parsley (fresh or dried)
salt to taste or bullion cubes
1-2 slices lemon (optional)
Red Curry Soup Ingredients:
Broth from homemade stock (total of 8 cups of liquid needed-substitute water and bullion if shy)
2 cups of shredded chicken1Tbs canola oil
1 Tbs grated fresh ginger
2-3 cloves garlic minced finely or grated
1 cup carrot diced finely
1 cup celery diced finely
1 cup bell pepper diced finely (any color diced finely)
1-2 stalks lemongrass (bottom portion only- bruised gently)
1 can (15oz) diced tomatoes with chilies
1-2 Tbs Thai red curry paste
1-2 Tbs fish sauce (to taste)
2 cups coconut milk (low-fat coconut milk is good here)
2 cups frozen corn
1/2-1 tsp brown sugar (if needed to balance the fish sauce salty flavor)
1 cup of fresh Thai basil leaves
limes juice to taste - serve at table
Directions:
For Homemade Stock:
Place
all ingredients for stock into large soup pot and bring to a boil for
45-55 minutes. Strain ingredients out of stock so you have a clear
stock. Discard all other ingredients except chicken. De-bone cooked
chicken and cut into small chunks.To make Red Curry Soup:
Heat
large soup pot with 1 Tbs canola oil. Saute diced celery, bell
peppers, lemongrass and carrots for 2 minutes. . Then add ginger and
garlic and saute for another minute. Next add red curry paste and saute
for another 
minute.
Then add prepared chicken stock, diced tomatoes, fish sauce and brown
sugar. Bring ingredients to a boil for 10-12 minutes. Next add
shredded/diced cooked chicken, frozen corn, coconut milk and Thai basil
leaves and simmer for 3-5 minutes. Taste for salt and seasoning. Serve
hot with lime wedges at the table. 
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