John Suder

I can’t exactly tell you the exact ratios of ingredients, because I did this all by instinct. The big “cheat” was the College Inn “Thai Coconut Curry Culinary Broth”, which *sounded* good, but in reality could be reproduced easily and with more emphasis on other flavors. I’d give it a pass (however, it’s now showing up on Big Lots shelves for a buck per 32 oz. container, so give it a go if you’re feeling crafty.) Many of these ingredients come from 2 local Indian/Asian groceries that have opened in my area recently. An abundance of fresh ingredients at great prices.

Contents:

• Broth (cheat! 3 32 oz. containers)
• Bok Choy ( 2 stalks, chopped)
• Coconut Flakes (I buy these frozen. You could also add coconut milk.)
• Chicken (about 3 frozen “tenders” I buy in bulk. Cook through, pull out and pull apart, put back in soup.)
• Shaved Carrots (about 3)
• Chopped Scallions (about 3 stalks)
• Okra (frozen, about 1/2 cup)
• Zucchini (what the hell, why not, 1/2 piece, chopped)
• Cilantro (Fresh, chopped, about 1 cup)
• Lime (one, halved, juiced and placed in broth)
• Ginger (Fresh. Small knob, grated)
• 3-5 Green Chiles (probably too many. Chopped fine)
• Garlic (3-5 cloves, chopped)
• Chinese Egg Noodles.

PS – I totally forgot the Curry (turned out pretty hot anyway), and don’t hate on my chipped up old soup bowl – it’s my favorite.