Chicken Coconut Stoned Curry Soup
January 2014

The Governor of Minnesota has officially cancelled school throughout the state on January 6. Record colds are being predicted from sea to shining sea. And if Facebook is correct, there are storms overseas too.  Now I am a huge fan of this weather (the over-the-top end-of-days-esque Emmerich thriller The Day After Tomorrow is one of my favorite guilty pleasures), but the best part of this weather: an excuse to stay inside, cook something with a bit of heat and read some Shakespeare (or watch a guilty pleasure movie of Shakespearean proportions). This soup is the perfect addition to any night of indulgences you might have planned for this year's ICE-ANITY!

Ingredients:

• Magic Soup Stone
  
• 2 tablespoons olive oil
• 2 carrots peeled and finely chopped – except for a few matchsticks for garnish
• 1/2 onion chopped finely
• 1 red bell pepper chopped finely – except for a few thinly sliced pieces for garnish
• 1 cup cooked chicken meat chopped
• 1 cup cooked rice
• 2 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon)
• 3 tablespoons brown sugar
• 13.5 ozcan Asian coconut milk or cream (unsweetened)
• 21 ounces chicken broth (roughly 1.5 cans - I like Swansons brand)
• a few sprigs of cilantro

Instructions:
In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.

Add curry paste, brown sugar, chicken, rice, and soup stone stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes).

Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute.

Reduce heat to medium and allow the soup to cook for 15-20 minutes.

Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy (and stay warm - we don't really want all cities north of St. Louis to cease because of windchill).

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