I made this soup for dinner tonight with roasted chicken carcass I had. The idea was to make a bone broth and use it for soup, instead I just combined the 2 and came up with this recipe. Plus I had some fat drippings to use up from roasting a chicken. It's not really all that original, since most of the ingredients are ready-made. These are just guidelines as I eyeballed the amounts, so please use your judgement per your taste.
Chicken carcass (optional) or stock
Fat drippings (Optional)
shredded chicken (optional)
Red curry paste (I love Thai Kitchen brand)
Veggies - I used broccoli, red and green bell peppers, zucchini, scallions
Fish sauce or Tamari (I recommend Fish sauce)
Lime or Lemon
Cilantro (I'd run out of it)
If you are using carcass and fat drippings, put it in a pot and cover with water and slowly simmer for about 10 minutes or so. If not, add stock to the pot followed by coconut milk (I used about 1/2 can) and red curry paste and let it simmer for about 5 minutes. Add fish sauce, veggies, chicken if using and let it simmer till the veggies reach the doneness of your liking. Add the juice of 1 lemon or lime and garnish with cilantro. Remove the bones before serving.
The fish sauce I used had water, anchovies, salt and sugar. Since sugar is the last ingredient in the list, I'm assuming it's not much.