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

"Paula's Place" Thai Chicken Soup Recipe

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This recipe for "Paula's Place" Thai Chicken Soup, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Fader-Garff
Added: Wednesday, February 16, 2011


2 14 oz cans unsweetened Coconut Milk
1 c. Chicken stock or broth
1 tsp. Thai Red Curry Paste (available in Asian Grocery Stores)
8 oz. boneless chicken breast
1/4 c. Fresh Lemon Grass or 1 T. dried
1 tsp. dried Basil
1/4 c. Lime Juice
2 T. Fish Sauce
1 14 oz can diced tomatoes

Cook and cool chicken, then cut into 1/2 inch cubes.
If using fresh lemon grass, finely chop.
Bring coconut milk to a simmer in large heavy pan.
Add curry paste and whisk until dissolved.
Add chicken stock, fish sauce, lime juice, basil and lemon grass.
Add tomatoes and cooked chicken. Heat through. Serve immediately.
Serves 6.

Personal Notes:
Personal Notes:
This was a popular soup in my Cafe, Paula's Place. It was originally made with shrimp but was too cost prohibitive for the shop. Chicken was a nice substitute. You can also use this as a liquid in which to cook fresh muscles.




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