Thursday, February 7, 2013

Thai Green Curry Soup


This Thai inspired soup is flavoured with green curry, coconut milk, and fish sauce.  Simmered gently, chicken then vegetables are added in the last few minutes of cooking to retain freshness and colour. You can easily make a vegetarian version with a few substitutions!  Soft tofu for the chicken and vegetable broth for the chicken.  If you don't want to use the fish sauce, leave it out - it will turn out just fine!

I used the green Thai curry paste in this recipe.  Here is the brand I used.  You can find it at most grocery stores nowadays in the Asian section or at your local grocery stores.  If you like, you can substitute the red curry for the green - there seems to be much debate online over which is the hotter, I'll leave it up to you to decide!

Shaun loves this soup served over warm jasmine or basmati rice - but rice noodles will work just as well.  This soup comes together quickly and easily while the rice cooks, a good option for a weeknight meal! 

Green Thai Curry Soup
Serves 4

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

1 tbsp oil
2 tbsp green or red Thai curry paste
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
1/2 tbsp brown sugar
2 chicken broth or 4 chicken thighs - boneless and skinless
1/2 each yellow and red bell pepper, sliced
1 small onion, sliced
handful button mushrooms, sliced
handful canned baby corn, cut in bite sized pieces
Thai basil, cilantro - torn for garnish

Rice or noodles to serve

  1. Heat oil in large pot over medium low heat.  Add curry paste and stir fry in oil until fragrant.  Add coconut milk to pot and whisk to combine with curry paste.  When well combined, add chicken broth.  Raise heat to medium and bring to a simmer.  Add fish sauce and brown sugar.  
  2. While broth is simmering - prepare rice or noodles for bowls according to package instructions for desired number of servings.  
  3. Prepare chicken and vegetables by slicing and chopping while rice/noodles and broth simmers.  Once prepared, add chicken and mushrooms to broth.  Simmer 5 minutes.  Add remaining vegetables.  Simmer 1 minute.
  4. Place a scoop of rice in the bottom of each bowl.  Ladle hot soup over rice.  Garnish each bowl with basil and cilantro before serving.

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