Thai Chicken and Coconut Soup
From Joy Manning
6 serving(s)2 tablespoons canola oil
1 shallot, minced
1/2 red bell pepper, chopped
1/4 cup good-quality Thai green curry paste
4 cups chicken stock
1 cup water
1 can (13.5 ounces) coconut milk
2 cups shredded chicken
1 1/2 tablespoons fish sauce
1 tablespoon brown sugar
2 tablespoons freshly squeezed lime juice
1/4 cup chopped cilantro
1. In a large soup pot over medium heat, heat the oil until shimmering. Add the shallot and red pepper and cook, stirring frequently, until beginning to soften, about 3 minutes. Increase the heat to medium-high and add the green curry paste. Cook, stirring constantly until the curry paste darkens in color slightly and becomes very fragrant, about 1 minute.
2. Add the chicken stock and water and bring to simmer. Cover, reduce the heat to medium-low, and simmer for 15 minutes. Stir in the coconut milk, chicken, fish sauce, and sugar, and cover. Simmer until everything is hot, about 5 more minutes. Just before serving, add the lime juice and cilantro and stir to incorporate.
Per serving: 344 calories, 16.3 grams protein, 9.5 grams carbohydrates, 4.7 grams sugar, 27.5 grams fat, 36 milligrams cholesterol, 698 milligrams sodium, 1.6 grams dietary fiber.
Tagged as:
| Main dish; Soup
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