Thai Coconut Chicken Soup
I LOVE Thai food and this is by far the best recipe I have come by so far for coconut curry soup. My hope is that you like it as well. This soup is perfect to make after getting one of those prebaked roasted chickens at the grocery store. It is an excellent way to use the left overs!
2 14 ounce cans premium coconut milk
1 heaping Tablespoon Thai curry paste (You can use a mild, medium or hot paste – let your taste buds decide!)
1 bunch cilantro roots, rinsed well (I have not been able to easily find cilantro ROOTS, so I do not add this)
2 chicken breasts, thinly sliced (I use the chicken left over after having a meal from the roasted one from the grocery store)
2 cups chicken broth ( I make the broth by submerging the left over roasted chicken in water and simmering)
1 carrot, shredded
4 or 5 lime leaves (I buy these and then put the remaining leaves in the freezer and use the next time I make the recipe
2 stalks lemon grass halved lengthwise, woody leaves removed (I place the remaining lemon grass stalks in the freezer like the lime leaves above)
2 tablespoons fish sauce
2 limes zest and juice (Zest them first and then juice them)
a small knob frozen ginger (I just use the pre-minced ginger in a jar)
a handful bean sprouts (I usually don’t get these as they usually come in a huge bunch and then end up going bad in my fridge)
8 ounce package rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced a sprinkle or two salt or soy sauce
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater (or pre-minced bottled ginger). Simmer for 20 minutes or so.
Stir in the bean sprouts (if using). Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavours. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.
If you happen to have left over soup, try to separate the noodles from the liquid to store in the fridge. This way, all the broth will not be absorbed in by the noodles.
Let me know your feedback on this recipe. Like I said, it is my favourite so far for a Thai Coconut Curry Soup. If you happen to have a recipe you feel is better, please share it with me.