Cold Day Hot Soup

     Yesterday, Jen told me that she made soup - coconut curry carrot soup.  At the time, I thought, "It's hot!  Why would I want to make soup?"  As I woke up to the cooler temperatures today, I found my self in a different frame of mind.  But I wasn't going to budge!  I said, "It's August!  I WILL NOT make soup!"  So I made cookies, and bread, and dehydrated mangoes before I finally gave in to the urge.  

     While Jen's soup sounded good to me, I knew that Josh would NEVER eat cooked carrot soup. SO, that's where this recipe came from.  (And I did sneak in the carrots, but don't tell Josh!!)

Chicken Curry Soup

Ingredients:

• 1 (14 1/2 ounce) can reduced-sodium chicken broth or homemade

  3 cups water

  1 teaspoon chicken bullion

  1 cup carrots, cooked in 1/2 inch water in the microwave for 5 minutes and pureed with the water (see how sneaky I am?)

  1 (14 ounce) can unsweetened low-fat coconut milk
  

• 1/2 tablespoon curry powder
• 1 tablespoon chili garlic paste/sauce
• 1/2 teaspoon Thai fish sauce
• 2 cups chicken, cooked and cubed (I used leftover from a baked chicken)
• 2 tablespoons fresh lime juice
• salt and pepper
• 1/4 cup green onion, chopped
• 1/4 cup cilantro, chopped
• 1 cup freshly cooked brown rice
• 3 Tablespoons greek nonfat yogurt mixed with 2 Tablespoons flour

Combine all ingredients except yogurt-flour mixture and bring to a boil.  Simmer 10-15 minutes.  Whisk some of the hot broth into the yogurt mixture, and then stir into the soup.  Cook about five more minutes or until slightly thickened.  Serve with bread, lime wedges, and extra cilantro.  

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