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Thai Curry Chicken Soup Recipe

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This recipe for Thai Curry Chicken Soup is from The Carroll Family Cookbook, 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:  
2 1/2 lbs Chicken Thighs, boneless/skinless, cut into 1 inch pieces
12 oz mushrooms, trimmed and quartered
1 Red Onion, thinly sliced with grain
3-4 Cloves Garlic, chopped rough, you can leave the peels on
3-4 inch Piece of Ginger, unpeeled, sliced
3 Stalks Lemon Grass
1 Qt Chicken Stock
2 Limes (Juiced)
2 t Red Curry Paste
3 T Fish Sauce
2 Cans Coconut Milk (14 oz cans)
1/3 to 1/2 bunch Fresh Cilantro
Directions:
Directions:
Add garlic, ginger, and lemon grass to stock pot with 1 quart of chicken stock and simmer on low for 1/2 hour. When done, set aside, This liquid will be strained into soup.

In a separate pot, add a little oil and saute chicken for about 5 minutes. You are not trying to brown the chicken, just get the cooking process started. Next add mushrooms and continue to cook another 5 minutes. Add red curry, fish sauce and lime juice, stir well. Now add the strained liquid into pot and discard the solids. Add both cans coconut milk and simmer 15-20 minutes. Add onion and cook for about 5 minutes. The onion should be only slightly cooked. Turn off heat and add cilantro.

Serve as is or add some fragrant (Jasmine) rice to soup and serve like a porridge. Super easy Thai dish.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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