A dear friend of mine shared this recipe many years ago and it's one that we enjoy often in my home. It's simple to prepare and has great flavor. It's one of those soups that is even better the next day. I'm not sure that my kids love it as much as I do but that's okay, more for me ;)
Heat the oi lin a large soup pot over medium heat.
Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Don't brown the mixture, reduce your heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and curry paste.
Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, pureé the soup until silky smooth.
(Alternatively, cool the soup slightly, then pureé in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.
Next stir in the coconut milk, lime juice, and salt.
Bring everything to a simmer, then taste and adjust the seasonings.
Serve soup into bowls and drizzle with Sriracha and garnish with the scallions and cilantro.
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. I found this and love how easy it comes together. It's ingredients you'll have on hand as well so it makes for a great busy weeknight meal.
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.