THAI CURRY SOUP FOR THE COUP KITCHEN ENJOY DAN:

             THAI CURRY SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

10 ounces’ rice noodles (Pad Thai noodles)

4 tablespoons olive oil

5 garlic cloves, minced

2 tablespoon red curry paste

22 cups chicken broth

8 sticks lemongrass, white part only smashed

1 tablespoon ginger powder

2 tablespoon EACH dried thyme, and dried oregano

1/2-cup soy sauce

1/4-cup white sugar

8 pounds’ whole chickens

1/2-cup lime juice

1/2-gallon half and half

8 pounds’ whole chickens

2 cups mushroom

2 (10 Oz) packages spinach

1 bunch cilantro, chopped

DIRECTIONS:

1.    In a stock pot of salted water, bring to a boil add whole chickens and boil for1 hour.

2.    Remove and set aside to cool.

3.    In another stock pot add salted water, add rice noodles, and cook 4 minutes.

4.    Set aside.

5.    Heat oil in a stock pot over medium-heat and when sizzling.

6.    Add curry paste and when aromatic: about 40 seconds.

7.    Add garlic, lemongrass, and next 3 ingredients, and stir for 1 minute.

8.    Pour in chicken broth, soy sauce and sugar.

9.    Bring to boil, then reduce heat to medium-low, partially cover and simmer for 30 minutes.

10. Once chicken has cooled, cut into bit-size pieces, add to pot.

11. Add lime juice and next 4 ingredients, and cooked noodles increase heat to medium-high and cook for 5 minutes.

12. Add chopped cilantro.

FRUGAL CHEF DAN:                                 EAT LIVE AND SLOW THE FORK DOWN!!