Roux is a thickening agent for soups and sauces.There are many different forms of roux.
This roux is made with equal parts butter and flour . I use a pound of butter each time I make this roux . It refrigerates well, freezes better and has a long shelf life .
Melt butter in sauce pan on low heat . When thoroughly melted add the flour . Keep on low and stir for an additional 5 minutes to remove the flour taste . The roux should have the consistency of a dense cookie dough . Remove from heat .
In medium to heavy saucepot , bring chicken stock with carrots , celery and onion to a medium boil . When veggies are slightly tender , add cream and 1 T. thai curry paste . You can add more curry paste at a later time if you want more spice . Bring to a boil .
The roux will not have a full effect if the liquid is not at a boil . When just starting to bubble , add the broccoli . When liquid reaches a boil , whisk in 1 T . of roux at a time until you reach the desired thickness ( keep soup at a boil when adding the roux ). When the soup has the desired thickness Keep on low and add the diced chicken . The true taste in this soup is the thai , add more if you like spice . I personally like it spicy .Add salt and white pepper to taste . Put in soup bowls and garnish with shopped scallions and chives .
Options and notes
Add ¾ c. wild rice (precooked ) gives a nice texture and contrast
Chopped baby corn and water chestnuts add a nice taste and crunch
Omit chicken and use shrimp instead ( or both )
Add some coconut milk for a sweeter taste
Red thai curry paste is available in Asian specialty stores and many grocery stores in the Asian section .
Wrap leftover roux in plastic wrap tightly and refrigerate or freeze for later use .