Chamberlin Elementary's Chef Winner Carrie Premsagar

 

Carrie Premsagar, a special educator at Chamberlain Elementary School, is the first official "ROCKSTAR CHEF" of the year, unanimously awarded the winner of the school's cook-off with a quick, tasty recipe she calls Thai Chicken Curry Soup. Using simple, healthy ingredients and cooking in an Instant pot, she has dinner on the table in under an hour. Click the video above for directions.

"I love to cook," Carrie said when we went to film her at school making the soup. Mid week, she also loves to make Chicken Piccata and since her daughter is vegan, she makes a lot of tofu recipes as well. On the weekends, Carrie says she goes big, like making curry from scratch that simmers all day on the stove. "My husband is from India so we, as a family, love Indian food." For Christmas this year, Carrie made a family recipe cookbook for him and their two kids, and her son inherited their love of the kitchen and is in Portland, Oregon, studying to be a chef.

For exercise, Carrie takes long walks with her dog, attends Orange Theory classes, plays golf and is a new Pickle Ball enthusiast. Her most important wellness activity, though, is spending time with friends.

Below is Carries quick and easy recipe for Thai Chicken Curry Soup:

• 1.5 lbs chicken breast, lightly salted and peppered
• 3-4 large carrots
• 3 cups chicken broth
• 1 bottle of Trader Joes Thai Style Red curry Sauce
• a handful of chopped cilantro
• 1 tbsp grated ginger
• 1 lime-squeezed
• 1-5 tsp Sambal Oelek (its spicy so add to taste)

Directions: Put all ingredients (except the lime, ginger and cilantro) into the slow cooker or instant pot. Pressure cook for 17 min on manual and use the NATURAL release. If using the Instant pot as a slow cooker, cook on HIGH for 5 hours. When the soup is ready, shred the chicken and add the remaining ingredients. Serve alone or with rice. Click the video above or HERE for directions.