Wednesday, May 2, 2012

Thai Chicken Curry Coconut Soup

It always makes me so happy when I try something that I thought I wouldn't like and it turns into a new favorite.  Ever since I first went to a Nashville favorite, PM, for dinner with friends and tried my friend Amanda's Tom Kha soup I was in love!  Who knew I would like a thai coconut soup?  Certainly not me!  

Ever since I have been on the hunt for a recipe for this soup but what I found most often was that I was unsure of where to find some of the ingredients.  I could always go to one of the many wonderful international markets around town but when I leave work I want one stop....I don't want to be going all over town and I am usually ready to get home.  

Not that this is any reason not to find the proper ingredients, but it is my excuse and it's all I've got!  I found a recipe on Pinterest recently for a Thai Coconut Chicken soup.  After looking at the recipe I knew I could doctor it up a bit to really make it what I wanted!!  It was a surprising success!!!!  I was thrilled and it literally took me 20 minutes to put together so it is perfect for a weeknight meal.

Thai Coconut Chicken Curry Soup
2 cans (14 oz.) coconut milk
1 box (32 oz.) reduced-sodium chicken broth
12 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
2 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
1 package whole baby bella mushrooms, sliced
Juice of a fresh lime juice
2 tablespoons Thai or Vietnamese fish sauce (nuoc mam or nam pla)
2 teaspoons sugar
2 teaspoons Thai chili paste
1 tablespoon curry powder
3 broccoli crowns
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 
    
Note: Peel the ginger with a potato peeler and don't be alarmed by the consistency of the coconut milk...that is what it is supposed to look like...it has not gone bad!
I couldn't find fresh lemon grass at my grocery store so I used the kind in a tube and it worked perfectly!
Add chicken, mushrooms, lime juice, fish sauce, curry, sugar, and chili paste. 
     
Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 
 
Just before serving bring back to a boil and add broccoli.  
Cover and let boil for 4 minutes.  Discard lemongrass. Garnish servings with basil and cilantro.
 
I found this picture recently and just thought I would share...my dear friend Michael Jones took this picture the night I got Annabelle.  She was only a pound and I was in love from the moment I got her!
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