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Thai Chicken and Coconut Soup Recipe | |
Thai Soup | |
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Ingredients:
One 13.5-ounce can unsweetened coconut milk1-1/2 to 2 teaspoons green curry paste Four 2-inch strips of lime zest 2quarter-size pieces of fresh ginger, lightly crushed 1/2 teaspoon sugar 3 cups chicken stock or canned low-sodium broth 2 medium skinless, boneless chicken breast halves, cut into 3/4 -inch pieces 3 tablespoons Asian fish sauce 1/4 cup cilantro leaves, coarsely chopped 6 basil leaves, coarsely chopped 1 tablespoon fresh lime juice
Directions:
In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over moderate heat. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes. Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tablespoons of the cilantro and the basil. Stir and simmer until the chicken is cooked through, about 4 minutes. Discard the ginger and lime zest. Add the remaining 1 tablespoon of cilantro and stir in the lime juice. Serve hot.SERVINGS: 4
To make the soup more substantial, add about 2 cups of steamed jasmine rice or cooked rice noodles before serving. Coconut milk, Asian curry paste and fish sauce are available at most supermarkets.
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