Saturday, March 7, 2015

Thai coconut curry soup

You can use any combination of vegetables that you see fit.  This is simply what I happened to have on hand.

4 inches fresh ginger, sliced
4 cloves garlic, crushed
1 stalk lemongrass, chopped

8 cups chicken broth
4-oz can of curry paste, any kind
2 14.5-oz cans coconut milk
3 T fish sauce
Chicken-Cooked meat from 4 legs and 4 thighs
1 lb chopped mushrooms
1 red pepper, sliced
2 jalapenos, sliced
2 kaffir lime leaves

Chopped cilantro
Fresh lime juice
Stevia or sugar, to taste
Salt, if necessary (generally the fish sauce will take care of this)

Simmer garlic, ginger, and lemongrass in chicken broth for 30 minutes.  Strain and discard the chunks.

Add remaining ingredients; adjust seasonings; bring to a simmer.  Cook until vegetables are just tender.  You don't want them overcooked.  Serve with chopped fresh cilantro and a squeeze of lime juice.

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