Oprah's Thai Chicken Coconut Curry Soup

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

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
2. Bring to a boil; reduce heat and simmer 30 minutes.
3. Strain broth over a bowl through a fine-mesh sieve; discard solids.
4. Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
5. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
6. 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.
7. Garnish with tomato, coconut shavings and cilantro; serve hot.