Finally!

I'm gonna make curry chicken!

Huh? Oh.

Well, almost finally...

Turns out one family member doesn't find the taste of curry chicken appealing and connects the taste with yaking.

Plan B: How 'bout soup?

Soup it is....chicken with Thai influences...similar flavors without the full curry experience.

And no yaking!

Details?
Here goes:

-In a stock pot, saute 2 large minced garlic cloves and half a thinly sliced onion in olive oil.
-When translucent, add about a lb of thinly sliced chicken thighs (4 or 5 will do).
-Cook almost all the way through then add half a thinly sliced red pepper and a half t tumeric.
-Add 2 quarts boxed chicken stock and about 3 quarters can coconut milk.
-Bring to simmer, then add 1 c frozen spinach, 1 t freshly grated ginger, juice and zest of 1 lime and 1 cubed mango.
-Season with 2 t salt, 1 t freshly ground black pepper, half t white pepper and 1 t aleppo pepper.

Did it satisfy my curry tooth? Big time! And again no yaking...I hate yaking.


And yes, it satisfied my curry tooth!