Oh my gosh. We are HOME!! Like actually home, in our own house, sitting on our couch with our boys ever so closely snuggled by our side, the fire place is lit, I’ve got a mug of tea just a hand grab away, and the Christmas Tree is still doing its charming thang. It feels so right.
The month of December was absolutely nuts in our house!! We started the month off with a hockey tournament in Winthrop and then were home for one day before we scurried off to Vegas to get hitched!! Then we were only home for a week and decided that would be the perfect time to start our remodel…yes, you can laugh at our crazy!! So while Ben was tearing up our entire upstairs and basement, I was in and out of meetings with my layout designer trying to tie up all loose ends of the cookbook.
With just six days flying by, we packed up again and headed out to the Tri-Cities for my best friend’s daughter’s first birthday!! Which was a ball I should add! She did a Muffins and Mimosas theme and it was absolutely darling!! I loved, loved, loved it!! However, as soon as the party ended, we drove back over the mountains to Seattle where we picked up Ben’s brother Matt and his wife Janni. WE HADN’T SEEN THEM IN 18 MONTHS!! It was long overdue.
Matt and Janni then stayed with us for three days before heading over to their rents. Ben and I then had one day to finish up all things Christmas, get the remodel to a livable phase, and for me, finish my book so I could get it to my editor right after Christmas. It was an insane 36 hours!! But, we did it all!! Mission accomplished.
Then, we picked up Ben’s Mimi from the airport and drove her out to Keyport where we spent the next three days with Ben’s family. Then - YES, I AM STILL GOING AND ALL THIS SERIOUSLY WENT DOWN - we headed back home where I spent the next 36 hours preparing for Christmas.
Oma has made Rouladen for dinner on Christmas Eve every single year of my life. The past two years I have been in Rouladen-training. I have gone to Oma’s house where I’ve watched her, taken notes, and have made it with her. Oma does not use measurements for anything so I had to transfer her family recipe from her spoken word into my brain. Easier said than done.
This year, I was given the task of making the Rouladen all on my own!! No supervision needed. IT WAS A HONOR. IT IS A HONOR. I cannot believe I am now the official Rouladen maker of the Skacel Clan. Seriously, like, Christmas cannot happen without me now!!
Anywho, that being said, I made Rouladen, homemade Applesauce, Buche de Noel, Cinnamon Rolls, Sea Salt Butterscotch Cookies, and Sugar Cookie dough. It was a very, very tasty day indeed. And then it was Christmas Eve!! ALREADY!!
Christmas Day went by just as quick as we spent half the day with my family and then packed up yet again and headed back to Keyport. We then stayed in Keyport for another four days with Ben’s family. As we were leaving, we dropped Mimi back off at the airport, and then finally headed home…for one day.
The very next day we flew out to South Bend, Indiana for the Winter Classic which was also INSANE.
Fun story, but totally off subject, WE GOT OUR PICTURE ON THE WALL AT PEGG’S DINER!! See, the four of us went there on New Year’s Eve for brunch (because we had seen a few Pegg’s billboards around town) and totally hit it off the owner!! She was amazing, she thought we were amazing, and the next thing you know, the four of us were doing shots with her and her entire staff at closing!! IT WAS INCREDIBLE. Sooooo we asked Pegg if we got the photo framed, if she would put it up on her wall. She said, YES!! And now we are famous! OR at least we like to think so :)
Ahhhhh deep exhale…lastly, after a wild New Year’s Eve at Corby’s and an epic Winter Classic at Notre Dam Stadium, we headed home on January 2nd completely exhausted. The holiday season was over and we were pooped.
Which brings me to this soup.
I had big plans on January 3rd of goal setting, laundry, unpacking, getting back to work, and yada yada yada but the only thing I really ended up doing was going grocery shopping and making this soup.
I was yearning for a homemade meal. Don’t get me wrong, we had TONS AND TONS OF FABULOUS food over the holidays. Ben’s family and my own are full of fantastic, creative chefs. We ate like kings and I loved every minute of it. However, there is just something to be said about cooking at home.
You get to lick the spoon and keep using it over and over again. You can add whatever you want to make the dish your own because guess what? It totally is!! You can slowly sip wine, listen to country tunes, pet your cat and dog, feed the chickens, and mosey around till all feels right in the world. Cooking at home is on your schedule and there is nothing quite like it.
This soup probably took me an hour and a half to make, give or take a few minutes. I bet if you got down to business, you could do it in 45 minutes. Or if you had some little minions running around to help, maybe even 30 minutes! It is super easy, loaded with an absurd amount of flavor, and heats up beautifully as leftovers.
And if we are being honest, I ATE ALL THE LEFTOVERS. The soup was so good I couldn’t bear share anymore…
Plus, it is pretty easy to make Vegan as well. Simply replace the chicken with tofu and make sure you use Vegan Fish Sauce.
Last tidbit of advice, I use this amazing little gadget to spiralize my zucchini. It is easy to use and stores perfectly given its small size. I don’t have many kitchen gadgets, I am all about a good knife and a solid cutting board but this spiralizing tool is definitely worth the $10 investment!
This Coconut Curry Chicken Soup is a must make meal that is totally doable for a weeknight dinner or completely adjustable to a lazy Saturday afternoon. No matter when you make it, you will win hearts over friends and family wide. It is just too good to pass up.
Lick the Bowl - It’s Gluten Free,
#ryliecakescooks #ryliecakesrecipes #rcgf
Coconut Curry Chicken Soup
(Yield: 6 meal-size servings)
1 oz coconut oil
1 oz avocado oil
3 Tbsp red curry paste
1 tsp coriander
1 tsp turmeric
1 tsp salt
½ tsp cumin
½ tsp pepper
1.50 lb. chicken, cut into bite-size pieces
7 oz red onion, thinly sliced
0.50 oz fresh cilantro, loosely chopped + extra for garnish
1 can (14 oz) bean sprouts, drained
16 oz water
2 tsp veggie bouillon
1 can (14 oz) coconut milk
3 Tbsp fish sauce (vegan option)
2 Tbsp honey
3 medium zucchinis, spiralized
1 jalapeno, thinly sliced
In a stockpot, add oils, curry paste, and all seasonings (coriander to pepper), place over low heat and stir with wooden spoon to combine until all ingredients are well incorporated. Let simmer until fragrant, approximately 3 minutes, then add chicken.
Turn heat up to medium-high and sauté chicken until just done. AS SOON AS CHICKEN IS READY, immediately turn heat off and remove from pot with a slotted spoon. Simply place in a small bowl and set aside.
Turn heat back up to medium, add red onions, cilantro, and bean sprouts to pot and sauté in leftover seasonings until onions are translucent.
Add water, bouillon, coconut milk, fish sauce, and honey. Turn heat to low and let simmer for 5 minutes. Taste test and season further if needed.
Lastly, add spiralized zucchinis, stir with a wooden spoon, and then let soup simmer for a few more minutes until zucchini are tender.
Serve soup up hot and top with more fresh cilantro and thinly sliced jalapenos.