Thai Chicken & Rice Soup

1 T. stir fry oil (I used canola)
1 whole chicken breast, skinned, boned, and cut into small bite-size pieces
1 small onion
2 cups chicken stock
1 can coconut milk
1 cup fresh or frozen whole kernel corn
1 cup cooked rice
2 T. oyster sauce
2 T. rice vinegar
1 T. minced fresh cilantro or parsley
1 to 2 T. hot chili oil

Heat medium saucepan over hight heat. Add oil; coat pan. Add chicken and onion; saute 4 to 5 minutes, or until chicken is lightly browned and onion is translucent. Add chicken stock, coconut milk, corn, rice, oyster sauce, and rice vinegar. Cook and stir until mixture boils. Remove from heat; stir in cilantro and chili oil. Serve while hot.

LOVE this soup. Such unique flavors. Family loves this, too. I double the recipe and only have a little left over.

Indian Curry

3 T. olive oil (used canola)
1 small onion, chopped
2 cloves garlic, minced
3 T. curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1 bay leaf (didn't have this to add, but still tasted awesome!)
1/2 tsp. grated fresh ginger root (1/8 tsp. ground ginger would substitute here)
1/2 tsp. white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-sized pieces (used leftover turkey and turned out great)
1 T. tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp. cayenne pepper (1/8 tsp still makes this plenty spicy, but my kids would still eat it)

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pices, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice, and cayenne pepper. Simmer 5 more minutes. Serve over rice.

Got this recipe from allrecipes.com. DEFINITELY a favorite in my family. Pretty easy, just have to plan ahead to have the ingredients on hand.