Paul’s Vietnamese Satay Soup

Peel 3 or 4 medium size potatoes and cut into bite size pieces and microwave until mostly done. Set aside.

Heat 2T vegetable oil and fry about 1T Penang curry paste (I used Mae Ploy brand) for a couple of minutes.

Add:
1 onion (cut in small chunks) and fry for a few minutes til soft.

Then add:
2 scallions thinly sliced
2 cloves garlic thinly sliced
1 inch of ginger finely sliced
1 red or yellow pepper cut into bite size
2 carrots thinly sliced
2 chicken breasts, skinless boneless and cut into bite size
Fry until chicken has changed color

Then add:
4 C chicken stock
4 C water
2T lemon juice
2T fish sauce
2T chunky peanut butter
2 kaffir lime leaves
the potatoes
2 tomatoes cut into bite size chunks

Bring to a boil and then add 1 can of coconut milk.

Simmer for about one hour and serve with cilantro on top.

Note: this was partly created to match a soup served in a local restaurant and also to remove the noodles from the arrangement.