Thai Chicken Curry Soup
Ingredients
- 2 tbls olive oil
- 1 cup mushrooms, sliced
- 3 green onions, sliced into white parts and green parts
- 3 cloves garlic, minced
- 2″ gingeroot, minced
- 1/2 cup red pepper, diced
- 1/4 teas black pepper
- 1/2 teas corriander
- 1 teas cumin
- 1 tbls red curry paste
- 13.5 oz can of coconut milk
- 4 cups chicken stock
- 2 tbls fish sauce
- Juice of 1 lime
- 2 teas sugar
- Cilantro
- 1/2 small chicken, cooked, shredded and chopped
- 2 cups basmati rice, cooked
Directions
- Saute mushrooms, white part of onions, red pepper, garlic and ginger in olive oil until vegetables are slightly softened.
- Add pepper, corriander and cumin and cook another 30-60 seconds.
- Add curry paste and coconut milk and heat to cracking stage which is when the oil separtes from the coconut milk.
- Add stock , fish sauce, lime juice and brown sugar and heat until mixture is hot.
- Add chicken and rice and heat again until mixture is hot.
- Season with cilantro and green parts of the onion just before serving.
Optional:
The quality of coconut milk varies but I have found if you give it a slight shake close to your ear you will have an idea how much coconut water and how much coconut cream is in the can. You want the one with the most cream. If you have an Asian grocery handy see if they have “coconut cream” by AROY-D. It is the best.
Also the brand MAESRI makes a variety of curry pastes which are all of good quality. Available at Asian groceries.
