Curried Coconut Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my version of the Thai soup Tom Kha Gai. I didn't use the kaffir lime leaves, galangal root or lemongrass that you'll typically find in the regular recipe b/c those ingredients can be hard to find. I wanted a version I could easily make with what I had on-hand & came up with this! So don't expect this soup to be exactly like real Thai coconut chicken soup... the flavor is slightly different, but I think still delicious in it's own right! Let me know what you think :-) Ingredients:
1 skinless chicken breast, cut into chunks |
1 tablespoon curry paste (i had green curry paste on hand when i made this, but you could use any) |
1 tablespoon lime juice |
1 tablespoon ginger, grated (fresh is best, can also use dried) |
1 tablespoon fish sauce |
1 (13 1/2 ounce) can light coconut milk |
2 cups chicken broth |
1 (8 ounce) can water chestnuts (optional) |
2 green onions, chopped (i only use green part in this) |
1/2 cup sliced mushrooms |
Directions:
1. Spray pan with cooking spray and add chicken.
2. Once chicken begins to cook & turn white, add curry paste and stir to thinly coat chicken.
3. Cook chicken 4-5 minutes or until almost cooked through.
4. As chicken cooks, in separate sauce pan, begin to heat chicken broth. Bring to simmer.
5. Add lime juice, ginger, fish sauce.
6. Stir and simmer 2 minutes.
7. Add water chestnuts, mushrooms and coconut milk.
8. Simmer another 2 minutes. Taste, and adjust seasonings if needed. May need more lime juice, depending on your taste. Some people also add 1/2-1 TBS sugar or splenda. It's up to you.
9. Add cooked chicken and green onions, stir and simmer for 1 minute.
10. Serve!
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