Chicken Thigh Stone Soup

I must admit to being a bit frazzled by work this week. My colleague and I figure that we're working every weekend until mid May, sometimes both days and that all kicks off this week. So, a lot of things going on and my brain is starting to short out. This morning was a bit shaky. First I realized that I hadn't made food for a friend that I had said I would bring by today. Sigh. Then when I was getting dressed, planning to wear my standard uniform of a sleeveless dress and a shirt over it, I brushed my teeth, put my shirt on, and looked in the mirror and realized I hadn't put my dress on first.

Yeah.

Last night I got home and worked for awhile on my laptop. I finally declared myself done and figured I had to think about dinner whether I wanted to or not. Pretty empty refrigerator. Somehow I thought we were more stocked up. Ernie had pulled some boneless skinless chicken thighs out of the freezer though so I poked around. I found some homemade chicken broth in the freezer and defrosted that. I set Ernie to chopping onions, garlic and celery and when he was done I started sauteeing that in one of my Dutch ovens. I grated in some ginger and let everything get good and cooked. Then I poured in a few cups of chicken broth, a can of coconut milk, some green curry paste I found in the refrigerator, some fish sauce, a dash of sugar and some salt and pepper. Oh, and a few red pepper flakes. I added our mostly defrosted chicken thighs and simmered the whole thing for awhile. When the chicken was completely done we pulled it out, sliced it and added it back along with some frozen asparagus tips.

Pretty incredibly good. Not the prettiest dish ever but God knows that's not my forte.

Anyway...given my burnt out brain and empty cupboards I was pretty proud of it.

Now if I can just remember to keep putting on my dress.

Side note on chicken broth. Of late when I make chicken broth I skip all the onion, carrots, bay leaves, etc. I throw in whatever chicken bits I have (usually backs from when we spatchcock them, or wing tips) in water with a dash of salt and let it simmer. I don't cook it forever, I don't bother with other flavors and I find I like it better than I ever liked my other homemade broths. And I'm more apt to do it because it's so simple. Just fyi.