Tuesday, March 22, 2011

Thai Chicken Curry Soup

There isn't much I like more than some Thai curry poured over some rice. Since I can't have the rice, I made this easy curry soup and was impressed with the results.

2 Cans Coconut Milk
2 Cans Chicken Stock
1 tsp minced ginger
1 Tbsp Red Curry Paste
1 Pkg (5-8) Chicken Thighs
1 Red & Yellow Bell Pepper
1 Onion
1 Can Bamboo Shoots drained
1 Zucchini
6 Limes
Fish Sauce
Sriracha Sauce

In a pot add the coconut milk and chicken stock and heat to a simmer.  Add the ginger and curry paste.  Slice the chicken, onion, bell pepper and zucchini into strips (I usually shoot for 2" long x 1/2" wide or less). Add the chicken slowly to the pot and let simmer for a few minutes.  Then add all the vegetables and simmer until they are the desired tenderness.  Reduce heat to low and add 2 Tbsp of fish sauce, 1 tsp Sriracha, and the juice from 1 lime.  Cut the remaining limes into wedges and serve the soup with lime, cilantro, fish sauce, & sriracha for garnish.

1 comment:

  1. Now this sounds (and looks) seriously good! I love curry..this is a fantastic idea. Thanks for sharing!