"The belly rules the mind."--Spanish Proverb

Thai Chicken Coconut Curry Soup Recipe

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This recipe for Thai Chicken Coconut Curry Soup, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken stock
5 cloves garlic, peeled and cut into large chunks
2 inches fresh ginger, peeled and cut into large chunks
1 Tbsp. Thai green curry paste
2 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1/2 tsp. whole black peppercorns
3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish
1 cup unsweetened coconut milk
3/4 cup thinly sliced shallots
1 cup sliced mushrooms
1 (4- to 6-ounce) boneless chicken breast, cut into 1/4-inch strips
2 Tbsp. Asian fish sauce (nam pla)
2 Tbsp. fresh lime juice
2 tsp. brown sugar
1 jalapeņo, sliced into rings (optional)
1 small tomato, seeded and diced, for garnish

Directions:
Directions:
In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.

In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeņo, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato and cilantro; serve hot.

Number Of Servings:
Number Of Servings:
4

 

 

 

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