April 15, 2015

Thai Chicken Soup

I have made variations of this recipe 100 times and I really really like it.  CJ is not so much a fan of Thai curry, and I am a HUGE fan...so we compromise.  This has all the flavors of curry but in a soup format which some people might enjoy more.

veg oil
2 chicken breasts, cut into bite-sized chunks
2 potatoes, peeled and cut into bite-sized chunks
2 handfuls baby carrots, cut in half
1 bell pepper
1/2 an onion
(you can really use any vegetables you want!)
red curry paste
1 T brown sugar
1 T fish sauce
1 14oz can coconut milk
2 14oz cans chicken broth
2 limes
cilantro (optional)

Cook the potatoes either on the stove or in the microwave until they just start to become tender. Do not overcook because they will continue to cook later in the soup.

Add enough veg oil to cover the bottom of a large stockpot.  Brown chicken until no longer pink.

Add carrots, onions, and peppers and sautee. I always add the carrots first since they take the longest to cook. 

Once the vegetables are barely soft, add your curry paste.  I usually use a lot, 3-4 tablespoons but it just depends on your tastes and how spicy you like it.  Then throw in a bit of brown sugar and stir to coat the vegetables and chicken.

Let the flavors marry.  Cook everything together for about 3-5 minutes.  Add the coconut milk and chicken broth and stir.  Stir in fish sauce.

Bring to a boil then simmer covered on the stove for 20-30 min.

Add the juice of two limes and serve.  Garnish with cilantro if you'd like.

Serves 6

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