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Thai Chicken Curry Soup
A wonderful alternative to traditional chicken soup, especially if you
crave exotic flavors. A little spicy - play around with the red
curry paste to adjust to your taste.
What you need
- 1.25 - 2.5 lbs. skinless chicken meat, cut into about 1 inch
pieces
- 4 cups good quality chicken broth, heated
- 1 14 oz. can unsweetened coconut milk (Thai Kitchen brand doesn't have
lots of crap in it compared with other brands.)
- 2 Tbl. +/- freshly grated ginger
- 2 large garlic cloves, crushed
- 1 tsp Thai (must be Thai not Indian) Red Curry Paste
- Olive Oil
- 1-2 Tbl Thai fish sauce (keeps forever, so get some if you don't
have it)
- 2 tsp - 2 Tbl brown sugar
- 2 cups finely sliced green cabbage or bok choy
- 1/2 lb. crimini or straw mushrooms
- 1 grated carrot
- 1 cup coarsely chopped fresh cilantro
- Lime juice
How to make it
- Place 1-2 Tbl oil in a hot soup pot over medium heat
- Add ginger and garlic and cook until they are fragrant
- Add curry paste and heat, stirring about 1 minute
- Add about 1 cup chicken broth and stir to dissolve curry paste
- Add remaining chicken broth, fish sauce and brown sugar
- Add chicken, cabbage and mushrooms, bring to a slow boil
- Reduce heat and simmer until chicken is cooked through
- When chicken is cooked, over very low heat, add coconut milk
and stir to combine
- When coconut milk is completely incorporated, add grated
carrot, cilantro and turn off heat. Squeeze in lime juice (about
1/2 lime or to taste) and cool to serving temperature.
This is mildly spicy. For a bit more heat that doesn't leave lots
of residual heat try 2 tsp. If you like very, very hot foods, try
1 TBL. I recommend starting small and working your way up - Thai
curry pastes are very hot.
You can add whole wheat angel hair pasta when you add the broth
for a heartier meal.
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