I finally found one that has come close to the Arroy-D brand and its called Asian Gourmet and has a nice rich coconut flavor.
Thai-style curried chicken and rice soup
8 oz. boneless skinless chicken breast halves, cut into thin strips
1/8 tsp salt
1/8 tsp fresh ground pepper
1 ½ TBS canola oil (I use extra light olive oil)
1 small onion, chopped
1 cup coarsely chopped mixed red, green and yellow bell peppers ( all I had were green, and I finely chop them)
¾ to 1 ½ tsp red curry paste (I used ¾ tsp, and then my husband just adds a little more to his after it is cooked because he likes things extra spicy)
2 ½ cups chicken broth
¼ cup long-grain white rice
½ cup unsweetened coconut milk
1 TBS chopped chives (for garnish—I didn’t have these)
1. Sprinkle chicken with salt and pepper. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 3 minutes or until edges just begin to brown, stirring frequently. Place on plate.
2. Add onion and bell peppers to saucepan. Reduce heat to medium; cook 3 minutes or until just tender, stirring frequently. Stir in curry paste; cook 30 seconds. Add broth and rice; bring to a boil. Reduce heat to med-low; cover and cook 16-20 minutes (until rice is tender).
3. Stir in coconut milk and chicken with any accumulated juices. Simmer 2 minutes or until heated through. Sprinkle with chives.
|To get kids to eat this, it may be helpful to make a separate pot of rice, and serve their soup over the rice. This helps to balance out the spiciness of the soup.|