Thai coconut curry soup
The more Thai dishes I find, the more I realize how little I know of their cuisine. This is another great find that tastes authentic (someone else”s words, not mine, although I do agree) and is easy to prepare.
Thai coconut curry soup
Amount Per Serving
Calories from Fat 388
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 45g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 14-ounce cans coconut milk
- 1 1/2 tbsp green curry paste
- 1/2 tbsp red curry paste
- 1Thai chile, minced
- 1/2-3/4 lb boneless, skinless chicken breast, thinly sliced
- 2 cups low-sodium chicken broth
- 1 carrot, peeled and shredded
- 2 stalks lemon grass, halved lengthwise, woody leaves removed
- 2 tbsp fish sauce
- zest of 3 limes
- juice of 2 limes
- 2 tsp dark brown sugar, packed
- 1 inch fresh ginger, grated on microplane, or minced finely
- 1 cup snow peas, sliced into 1/2 inch pieces
- 1 1/2 cups bok choy, sliced in half lengthwise
- 3 green onions, sliced, a handful of green parts reserved for garnish
- 4 ounces rice noodles
- 1 bunch cilantro, chopped, a small handful reserved for garnish
- soy sauce, to taste
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**Helpful tips and common mistakes
One of the reasons I enjoy this soup is because of the spice. If you prefer a soup that is milder, use only 1/2 a Thai chile or use a serrano chile. Thai chiles may be small but they do pack a lot of heat!
When using lemon grass, be sure to bruise it before using. Give it a good hammering with the back of your knife or the bottom of a pan. This allows the lemon grass to release its juices and aroma.
I went ahead and added the juice of all 3 limes. The original recipe had bean sprouts which you can add as well. I seasoned with 1 tbsp of soy sauce, but taste yours and adjust accordingly.
Whenever I use rice noodles, I find that it cooks for awhile when cooking it in boiling water, but does not cook enough when simply rehydrating in hot water. Knowing this beforehand, I rehydrated the noodles in hot water for 20 minutes before adding it to the broth.
In my opinion, this recipe was enough to serve 8 portions! The soup smelled so great it made my mouth water. The broth was creamy but spicy and had a great curry flavor. The crunch of the snow peas with the tender chicken and noodles was a perfect combination. Now I’m glad I made a large portion so I have this for tomorrow’s lunch as well!
Tagged: bok choy, coconut, curry, noodles, thai