Thai Coconut Curry Soup

Thai Coconut Curry Soup

Thai Coconut Curry Soup

**FYI: If you want something that’s quick and easy to make, this isn’t really the dish for you! It takes awhile to prepare, but is so worth it in the end. I suggest laying out all of your ingredients in a mise en place to make it go a little faster.

What you need:
2 cans of coconut milk
1 heaping tablespoon of Thai curry paste
Roots of 1 bunch of cilantro (rinsed well) – optional
2 boneless/skinless chicken breasts (thinly sliced before cooking)
2 cups of chicken broth
1 carrot (shredded)
4 or 5 lime leaves
2 stalks of lemongrass (halved lengthwise, leaves removed)
2 tablespoons of fish sauce
Zest and juice of 2 limes
Small knob of frozen ginger
Handful of beansprouts
8 oz. package of rice noodles
Leaves of 1 bunch of cilantro (rinsed well)
2 or 3 green onions (thinly sliced) – optional
Salt / soy sauce to taste

**FYI: Curry has a few different varieties. I used yellow curry, which is the mildest form. Green curry is the hottest, and red is in the middle. Use whichever variety you like!

What to do:
Start by scooping the thick coconut cream from the top of ONE of the cans into a large stockpot. Heat over medium/high heat. Melt the cream, add the curry paste, and stir for a few minutes until it starts sizzling.

Add chicken and cilantro roots (roots are optional). Saute until chicken is thoroughly cooked.

Add the coconut juice from the first can and everything in the second can, as well as the chicken broth, carrots, lime leaves, lemongrass, fish sauce, lime zest, and lime juice.

Grate the frozen ginger into the broth. Simmer for about 20 minutes, stirring occasionally.

**FYI: I didn’t use frozen ginger because I didn’t have time to freeze it between going to the store and cooking…it was a lot harder to fully grate it and integrate it into the soup. The end product still tasted wonderful, but that’s my helpful hint! Definitely use frozen ginger!

Add in the bean sprouts and stir.

Turn off the heat and add the rice noodles, gently pushing them into the broth. The noodles shouldn’t take too long to soften because they just need to rehydrate (about 5 minutes).

Stir in the cilantro leaves and remove the lemongrass stalks. Before serving, be sure to taste and season with salt or soy sauce as needed. Serve and garnish with green onions (optional).

Enjoy!!

Credit: https://foodfolio.net/recipes/21264/thai-coconut-curry-soup/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s