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
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INGREDIENTS
Nutrition- 4cups chicken stock
- 5
- 2 -3
- 1tablespoon green curry paste
- 2teaspoons coriander seeds
- 1teaspoon cumin seed
- 1⁄2teaspoon black peppercorns
- 3⁄4cup cilantro leaves and stems, plus additional
- 1⁄2
- 1
- 3⁄4
- 1cup sliced mushrooms
- 1
- 2
- 2tablespoons fresh lime juice
- 2teaspoons brown sugar
- 1jalapeno, sliced into rings (optional)
- 1
- 1⁄2
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DIRECTIONS
- 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.
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