My Curry Soup

First experiment with Thai curry paste to flavor soup. Very potent. Needs work.

1. Sauteed chopped onion, a stalk of celery, and minced garlic in olive oil. Translucent onions, but not burned.
2 . Made 2 cups of organic chicken broth using better than bullion.
3. added the broth to the onion, celery and garlic mix.
4. in separate pan, 1/2 T panang curry paste and enough hot water to cover the bottom of the pan to create a liquid paste. (This was too much paste - hot)
5. added a little bit of the paste to the soup pan, stirred and tasted - okay
6. added a little more of cury paste mizx, and it was too hot.
7. I quickly made another cup of organic chicken broth and added it to the pot to try to dilute the hot curry seasoning in the soup. - still too hot.
8. served with rice in the bowl, but still too hot. Need to make it less potent next time.

I didn't want to use coconut milk with the curry paste, but the water didn't work with the amount of curry I used. Try less next time.