Tuesday, April 8, 2014

Thai Red Curry and Coconut Soup with Chicken

I know it's been forever!  It's just not a priority in my life right now.  But I still try new recipes now and again but I don't do much crafting lately.   Since this recipe was typed up, in my not really firm in my directions way. I figured I would post.  Picture leaves A LOT to be desired.  I shared this soup with some ladies in the neighborhood recently and nobody died.  I really like it.

Thai Red Curry and Coconut Soup with Chicken

1lb shredded or cubed chicken (about, either already cooked or saute as the first step.)
1-2 green onions chopped, more to taste
1 can lite coconut milk
1/2 cup milk
equivalent of about 4 cans chicken broth and water. so maybe about 6-8 cups? (I use home made broth and it might be stronger than canned broth for mine it's about a cup or two of strong broth and the rest water. Maybe start with half and half then add bouillon if you need more chickeny)
3 Tbls. fish sauce - to taste also
1/4 cup lime juice
1 Tbls. Thai red curry paste
1 Tbls. sugar
1 cup chopped bell pepper
Cilantro - 2Tbls fresh? 1-2 tsp. dried - to taste
Thai Basil - 2Tbls fresh? 1-2 tsp. dried - to taste
Salt/pepper to taste
red pepper or flakes to desired hotness (I just use a dash, I don't make this soup too hot.)

In soup pot, saute chicken if not already cooked. I use coconut or peanut oil or butter to aid in saute. Add onions, stir a little longer till softened. Add coconut milk, milk, water and fish sauce, and sugar. Simmer gently. Stir lime juice and curry paste together. Add Bell peppers, basil and cilantro and lime/curry mixture. Continue to simmer for flavors to come together, at least 20 min.  I end up with about 3 quarts.  
I serve it with rice, ladling the soup over a little or as much as you like rice in the bowl.

Thai Red Curry and Coconut soup with Chicken

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