Prep 10 mins
Cook 45 mins
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato
- 4 cups chicken stock
- 5 garlic cloves, peeled and cut into large chunks
- 2 -3 tablespoons fresh ginger, peeled and cut into large chunks
- 1 tablespoon green curry paste
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1⁄2 teaspoon black peppercorns
- 3⁄4 cup cilantro leaves and stems, plus additional
- 1⁄2 cup chopped fresh cilantro leaves, for garnish, loosely packed
- 1 cup unsweetened coconut milk
- 3⁄4 cup shallot, thinly sliced
- 1 cup sliced mushrooms
- 1 boneless chicken breast, cut into 1/4-inch strips
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 teaspoons brown sugar
- 1 jalapeno, sliced into rings (optional)
- 1 tomatoes, small, seeded and diced, for garnish
- 1⁄2 cup coconut flakes, freshly shaved and toasted, for garnish
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
Excellent recipe, tho I'm a low-maintenance cook so I altered it a bit to eliminate the straining step. I minced the garlic and ginger, I added 1tsp each of powdered coriander & cumin + some regular black pepper. I also used a bouillon cube of cilantro (picked up a pkg last year at an Asian market) because I didn't have fresh. Worked great! I omitted mushrooms. I added thinly sliced circles of carrots--lots of them (surprised this recipe doesn't include veggies!) and 2" lengths of fresh asparagus (tossed in with the chicken and came out just right with a bit of crunch). I probably used less fish sauce, and no sugar (tho I think I used coconut cream instead of milk). Forgot the lime juice, but won't next time. None of those garnishes sounded good, so I skipped them. Served over white rice. TASTY.
I had to make adjustments to suit our tastes, but overall, it was a good recipe. I used 1 tsp ground coriander and 1/3 tsp ground cumin beacuse that was what I had on hand. I found it was way too hot for us , so I added the rest of the can of coconut milk(13.5 oz can) and 1 cup more chicken broth. It was still hotter than I figured my family would eat, so I added another can of light coconut milk.I added lemon zest from a fresh lemon and the juice from 1/2 of the lemon. I also added about 2 cups spinach and about 1/4 cup chopped scallions a little before serving. I did let the spinach wilt.I didn't use the jalapeno or coconut flakes. DH said it got better as he ate it. It was not a familiar food to him so I think it just took a little time to get used to . At the end of the meal he said it was really good.He also had seconds , so that speaks for itself. The kids were less enthusiastic , and didn't finish theirs. I love it and am glad that there is leftovers for me for lunch tomorrow.