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Thai Chicken Coconut Curry Soup Recipe

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This recipe for Thai Chicken Coconut Curry Soup is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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