Tried an easy curry chicken soup to use up homemade chicken stock and the dark meat chicken from making it.
Maybe my curry powder wasn’t strong enough, or my palate just needs a stronger profile, but I ended up needing to add more ginger, garlic, cilantro, scallions, and a spoonful of a lemongrass curry paste I had sitting in the fridge. And baby bok choy that froze in my vegetable drawer…
I used rice noodles, and it tasted pretty close to the takeout version I get. So good on a cold day.
A couple of days ago my aunt made a curried parsnip soup for us - the curry was much stronger (pretty sure she used a lot more), and it was tasty but I prefer a smoother soup. I cut the curry flavor with half & half, but I think coconut milk would have been a better counterpoint.