Thai Chicken Soup
Unfortunately my camera didn’t click on the soup and I thought it did. I got a new toy and am obviously still learning how to use it. But, regardless, this soup is a winner and easy to make.
8 cups chicken stock
4 cups of water
1 T. green curry paste
1 2 inch piece of peeled ginger cut up
1 tsp. crushed coriander
2 cups cilantro leaves
1 cup jasmine rice
2 lbs. boneless chicken breast thinly sliced across
1 can (13-14 ounces) unsweetened coconut milk
1/2 lb. snow peas sliced into small strips
2 T. fish sauce
2 T. fresh lime juice
1 tsp. kosher salt
Combine the stock, water, curry paste, ginger, coriander and cilantro into large soup pot. Bring to boil, then simmer for about 15 minutes. Once this is done, pour the soup through a towel lined sieve. Discard all the solids from the sieve. Put the broth back into a heavy pot and stir in the rice. Simmer again, uncovered for about 15 minutes.
Add the chicken and continue to simmer. I did chicken and shrimp when I made it and we all preferred the chicken but you could easily substitute for shrimp and other white fish if you wanted to. Simmer here until the chicken is done. About 4 minutes or so. Stir in the coconut milk, snow peas and fish sauce and simmer again for about another 2 minutes. Add the lime juice and salt. Serve. You could also add some cut up cilantro on top for look but I passed.
This was really really good. It served about 8 but we polished off the entire soup between 5 of us.