Sunday Spicy Coconut Soup

As some of you know I have gone full caveman and starting eating the Paleo way. So far my favorite recipe is my Sunday Spicy Coconut Soup or roughly translated with the knowledge of Thai that I know I call it "Tom Goes Yum". This is my Sunday lunch and makes plenty of leftovers for the week. It's really flexible to your own tastes so let's get started. 

First start with a NY day like this, should be easy about 6 months out of the year.

Then go to your local Grocery or Asian market and get these....Sorry for those not blessed with a Wegmans like us :)

1 qt Thai Culinary stock (found in isle with other broths)
2 cans Coconut Milk (You may see lite coconut on shelf, leave it there and get the whole)
1 4 oz. can Red Curry Paste (Skip the Thai Kitchen variety and visit your Asian Market. It's cheaper, better and they are always super friendly and will have the other items you need)
1 8 oz. can Sliced Bamboo Shoots (rough chop if you want I like to fight my curry)
1 package assorted mushrooms rough chopped (I love this kind that has baby Bella, Shitake & Oyster) 

Now hit the produce isle and get this....

1 medium onion rough chopped

1 chunk of ginger sliced (I don't use as much as shown, maybe a palm size. If you like ginger thin slice and eat or just leave large slices and pull out later)
4-6 gloves of garlic chopped (from my scientific experimentation I have almost proven you can never have enough garlic)
Handful Kaffir Lime Leaves (tear up or you can substitute some ground lime rind)
Couple Stalks Lemon Grass (Leave whole but bruise with a knife to release flavor, you remove when curry finished)

Now take your left over whole rotisserie chicken that you ate all the good stuff from already like the skin and dark meat. Oh you don't buy a rotisserie chicken every week to gnaw on as a snack, weird.

And make it look like this with all that dry white breast meat and leftover chunks of the good parts you may have missed.

Now let's get to cooking! Take one large pot, pour in Thai stock and set on medium high heat. Throw in onion, ginger, garlic, lime leaves and lemon grass, bring to a boil. Let simmer for about 10 minutes and then throw in chicken. Stir well, simmer for another 5-10 minutes. 

It should look like this.

Next add the 1 1/2 cans coconut milk. You may ask yourself, why don't I just put in the whole 2 cans to make it extra yummy. That would be a good idea but then you wouldn't have that 1/2 can leftover for your morning coffee and that awesome mashed cauliflower recipe that tastes even better than mashed potatoes that goes with the whole baked tenderloin that you will devour on Tuesday.

Wow, got a little off track there, let's get back to making curry. Next add the whole can of curry paste (you may want to add a little at a time until you get your level of heat). Stir well to make sure all the curry is broken up, believe me you don't want to bite into a whole glob of curry (this may possibly have happened to a friend of mine one time). 

Finally add the bamboo shoots, bring to a boil and let simmer for 10-20 minutes. 

Remove from heat, spoon into a bowl, relax with a great Paleo cookbook and a bottle of water ( or two depending on how much curry paste you used).

  
Finally do like you mother told you and finish your meal, not like you should have any problem with this one. You should have about 1qt of leftovers, hello lunch!