Curried Chicken Coconut Soup
Posted by Gail | Filed under Gail Cooks!
Lord I love this soup. And now that I’m typing up the recipe I’m wondering why I haven’t had it in a while. So right after I’m done, I’m off to the kitchen to mix me up a batch! (Yes, I keep most of these ingredients at home, though I’ll have to go out for the fresh lemongrass and cilantro.) If you want to veg this up, you can add bamboo shoots and water chestnuts. You can also noodle it up for a main course.
- 2 garlic cloves, minced
- 2 tbs veggie oil
- 4 tbs curry powder (Malaysian works best)
- 3 cups chicken broth
- 2 14-oz cans unsweetened coconut milk
- 1 cup water
- 2 stalks lemongrass (5 lower inches minced)
- 10 thick slices of fresh ginger, peeled
- 2 chicken breast (with skin and bones)
- 6 tbs fresh lime juice
- 6 tbs Asian fish sauce
- ½ cup fresh cilantro, chopped
Cook the garlic in veggie oil over a low heat until it is fragrant.
Add the curry powder, cooking and stirring for 30 seconds.
Stir in the broth, coconut milk, water, lemongrass, and ginger and bring to a boil.
Poach the chicken for 25 minutes in this mixture. Remove skin and bones and shred the meat and stir back into the soup.
Add the lime juice and fish sauce. Let simmer for another 5 minutes.
Sprinkle the soup with the cilantro just before serving.
Add noodles to this soup for a hearty main course. Use dried stick noodles (rice vermicelli). Sock them in warm water for 5 minutes. Then drain and cook in salted boiling water for about 5 minutes. Drain and rinse under cold water. Adds to bowl before you add the soup.