Thai Coconut and Curry Soup
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.