Dynamic Yet Consistent

Once again I break from my normal posts of esoteric ponderings and theo-political rants to bring you a recipe we have been cooking up (don’t worry, I don’t intend to make this a habit.)  Beth and I have continued our Thai cooking kick and have loved what has come from it.  Here is a hearty soup we have made a couple times.  It is flavorful, spicy and brings a very pleasant sweetness.  It is not overly complex and the ingredients can be found in the international section of most major grocery stores.  If served with rice, it easily makes a meal. 

Thai Coconut and Curry Soup

[Serves 6  //  Prep time: 20min – Cooking time: 35min]

Ingredients:

• 1 Tbsp Vegetable Oil
• 1/2 pound cubed Chicken (Tofu may be substituted)
• Black Pepper
• 1 Tbsp Thai Red Curry Paste
• 4 cups (32 oz) Chicken Stock
• 14oz Coconut Milk
• 1/4 cup fresh chopped Ginger
• 2 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• 1 Tbsp Brown Sugar
• 3-4 Large carrots sliced into discs
• 3-4 Celery Stalks chopped
• 1 stalk lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (may be omitted)
• 1/2 large onion sliced
• 1 Tbsp Minced Garlic (2-3 cloves)
• 1 Bell Pepper chopped
• 1/2 – 1 Tbsp Thai Chili Paste
• 2 chopped Basil Leaves
• Cilantro (to garnish)
• 6-8 cups Cooked Rice (roughly 1.5-2 cups uncooked rice)

Preparation:

Put 1 Tbsp of vegetable oil in a large pot on medium-high heat. When it reaches temperature, add 1/2 pound cubed chicken. Season with black pepper. Cook until chicken is done.

Add 1 Tbsp Thai red curry paste and cook an addition 30 seconds while stirring continuously. Add 4 cups chicken stock (add less for a thicker soup), 14oz coconut milk and 1/4 cup chopped fresh ginger. Bring mixture to a boil.

Once mixture comes to a boil, add 1 Tbsp lime juice, (if you omit the Lemongrass, add an extra Tbsp lime juice) 1 Tbsp fish sauce, 1 Tbsp brown sugar 1/2-1 Tbsp Thai chili paste (depending on how much “kick” you like your soup) and vegetables (carrots, celery, lemongrass, onion, garlic, bell pepper) Return mixture to a boil, reduce heat and simmer uncovered until vegetables have soften but are not mushy (approx. 15-20 minutes).  Salt and Pepper to taste. 

Right before serving, stir in 2 chopped basil leaves. Top each bowel with cilantro and serve with rice.

Note: Soup can be ladled over the rice, or the rice can be added to the soup depending on personal preference.