Thai Chicken Curry Soup
Ingredients:
4 cups chicken stock
5 cloves garlic, chopped
2” fresh ginger, chopped
1 T. green curry paste
2 t. whole coriander seeds
1 t. whole cumin seeds
1/2 t. whole black peppercorns
3/4 cup cilantro + ½ cup chopped
1 cup unsweetened coconut milk
3/4 cup thinly sliced shallots
1 cup sliced mushrooms
1 chicken breast, cut 1/4” strips
2 T. fish sauce
2 T. fresh lime juice
2 t. brown sugar
1 jalapeno pepper, sliced into rings
1 small tomato, diced, for garnish
Method:
- Combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Simmer 30 minutes.
- Strain broth. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Simmer until chicken is cooked.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño. Add to soup.
- Garnish w/ tomato & cilantro.