There are some things I won’t do.

Base jump, skydive, eat baby octopi.

Okay, that’s not entirely true. I have eaten baby octopi, but in my defense, I had no idea they’d actually be baby octopi, look like they did, or come with my seaweed salad. I should have sent it back the moment I realized the horror, but didn’t want to be rude, and it almost killed me.

I came close to hurling at least half a dozen times that day. True fact.

So needless to say, one needs to know their individual limitations and baby octopi are it for me. That and watching horror movies.

I’m very sensitive.

I also won’t ever travel over a bridge in a car without lifting my feet up off the floor and making a wish (you don’t get many wish-chances in life, so I take advantage of every opportunity).

Now I’m sure the bridge thing sounds delightful, but going over long ones can be a real ab workout. Come to think of it though, being a food blogger, this may not be such a bad thing.

And I most certainly won’t ever look an iguana in the eye for fear they might beeline straight for my face. I mean, just look at them.

I’m pretty sure they’re perfectly harmless — and kinda cool-looking in a freaky, prehistoric kind of way — but I’m absolutely convinced they have a plan for world domination and just waiting for their moment.

Ditto for parrots. Especially the big ones.

Don’t let the cuteness fool you. It’s all part of the master plan.

But I totally will:

Double, triple, and quadruple-check that I locked the front door a bazillion times before I head to bed (I counted) …

Say “locked!” out-loud every time I head out the front door as well as every time I beep-lock the car. I have the long-term memory of an African elephant, but ask me what I did two seconds ago and it’s pretty much like this …

And what I will absolutely, without-a-doubt do, is share this Thai chicken coconut curry soup recipe with you.

It’s like the best chicken soup you’ve ever had that’s gone ahead and booked you a one-way trip to paradise. In the winter. While it’s snowing.

Don’t let the long and unusual ingredients list fool you. You can usual find them all at your local, major grocer. Make this soup and in no time flat, you’ll have deep, gorgeous flavor that’ll taste like it took forever to make (but didn’t).

And it tastes even better the next day.

There are some things I won’t do. But this Thai chicken coconut curry soup?

It’s a “will do” times two.

Best Thai Chicken Coconut Curry Soup

Adapted from AllRecipes.Com

Makes 8 servings

1 tablespoon extra-virgin olive oil

2 tablespoons grated fresh ginger

3 tablespoons lemongrass paste

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar, lightly packed

1/4 teaspoon cayenne pepper

2 dashes red pepper flakes

1 teaspoon garlic powder

3 – 14 ounce cans light coconut milk

1 – 8 ounce can bamboo shoots, drained and rinsed

1/2 pound crimini mushrooms, sliced

2 red bell peppers, cut in quarters lengthwise, then thinly sliced widthwise

1 pound boneless skinless chicken breasts, thinly sliced widthwise

2 tablespoons fresh-squeezed lime juice

1/4 cup cilantro leaves, roughly chopped, plus extra for serving

Cooked brown rice, for serving (optional)

In large stock pot, over medium heat, heat oil until hot.

Add ginger, lemongrass and curry paste to oil and — with a wooden spoon — combine well.

Tip: Grating fresh ginger can be a bit of a pain. To make it less so, freeze your ginger first and then grate. You’ll find it makes the process a whole lot easier. Or you can just purchase a tube of ginger paste, which you can usually find in your grocer’s produce section.

Next, stirring constantly, slowly pour chicken broth over mixture.

Stir in fish sauce, brown sugar, cayenne pepper, pepper flakes, garlic powder, coconut milk, bamboo shoots, mushrooms and bell peppers. Lower heat to medium low and allow soup to simmer for about 15-20 minutes or until mushrooms and bell peppers are softened.

Add sliced chicken to pot and cook for approximately 3-5 minutes or until chicken is just cooked through.

Turn off heat, stir in lime juice and cilantro and allow soup to sit for 10 minutes.

Serve immediately by itself or over cooked brown rice. Garnish with extra cilantro, to taste.

Share and enjoy!

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