curried coconut milk soup
2 cups dashi
could also use chicken broth in a pinch
1 can coconut milk
4 whole shiitake mushrooms
cut in halves
1/2 salt
1 pinch pepper
2 whole chicken thigh
boneless if available, cut into 2-inch pieces
green onion
serrano chile
sliced into thin rounds
grated with a coarse microplane
2 tsp curry
fish sauce
We spotted this recipe in a Japanese recipe book that our aunt gifted us. It had lots of things that we liked in it - such as coconut milk, shiitake mushrooms, and curry - so we decided to give it a shot. It's a keeper! Leftovers also reheated well the next day, see notes below. Adapted from Hiroji Obayashi's Simple Delicacies.
Warm the dashi in a pot over medium heat.
Stir in the coconut milk right before the broth starts to boil.
Add the salt, pepper, chicken, shiitake mushrooms, green onions, jalapeño, ginger, and curry.
Bring the soup barely to a boil then reduce the heat to medium-low. Simmer for 10 minutes or until the chicken is cooked.
Add the spinach and simmer until wilted, about 3-5 minutes.
For additional saltiness and complexity, season with fish sauce to taste. Or to keep the flavors super clean, season only with salt if needed. Serve and enjoy immediately.
source: Simple Delicacies by Hiroji Obayashi
Leftovers keep well, just make sure to serve out all the wilted spinach on day 1. Store the soup in the fridge in whichever pot you plan for reheating. (We like using our Le Creuset saucepan since the enameled surface won't react with the soup.) On day 2, warm the soup in a pot and add fresh spinach and simmer to wilt.