Saturday, December 9, 2017

Thai Coconut Curry Soup

Hearty, warm, spicy, aromatic, delicious, filling, and cleansing are all words I would use to describe this Thai soup. Here is my version of Thai Coconut Curry soup, a thai restaurant staple.

One of my favorite local Thai restaurants makes a classic version of coconut curry that I could slurp all day. So I decided to try and make it myself, crock pot style, so I don’t have to wait for a special occasion to enjoy.

The smell of this crock pot concoction is like aroma therapy for your kitchen. Coconut milk + red curry + honey = savory smells. But smells alone are not a good enough reason to make this soup. It’s about the taste. Ever travel to Thailand? Me either, but this soup will let you pretend. With the use of authentic red curry, lemongrass and ginger, it’s about as close as you can get to Asia.

My favorite part of this soup is that is cleansing. Chicken noodle isn't the only soup to help a cold (and make sure to check the sodium on that bad boy next time you buy!!).  Change it up the next time you are under the weather and go for some Thai!  Between the coconut milk, curry and ginger this soup will leave you feeling balanced and nourished.  

Price – There are a couple ingredients that you might not keep on hand that raise the cost of this recipe.  Red curry can be found at the grocery store but it's not nearly as potent. If you use an American brand of red curry, I would double or triple the amount of curry paste in the recipe. Keep adding and tasting as you go. It will be cheaper and better quality (and by that I mean spicier). The lemongrass is now sold in tubes in the herb section. It's about $5 but I was surprised at how well it keeps. They last for a few months in the fridge after opening. Lemongrass is also great to saute with stir fry and curry. 

If you don't like spice, and use authentic curry, cut back on how much you add. Then have a taste before adding the full amount.

Thai Coconut Curry Soup
Serves 8-10 people

1 ½ - 2 pounds Chicken
1 ½ Lime, juice of
1 Tbsp. Olive Oil
Salt and Pepper to taste
1 Can Coconut Milk (full fat)
5 Cups Concentrated Coconut Milk (So Delicious Brand)
2 Cups Chicken Broth
3 Tbsp Red Curry Paste (or to taste)
2 Tbsp. Lemongrass
¼ Cup Honey
1 Tbsp. and 1 tsp. Ginger, minced
½ Cup Water
¼ Cup Red Wine 
1 Tbsp. Butter or Ghee
8 oz Baby Bella Mushrooms

In a large skillet add olive oil, and chicken. Add 1 Tbsp. lime juice and salt and pepper (to taste) on top of the chicken as it cooks. In the meantime, turn on your crock pot or cooking pot to high. To pot add coconut milk, chicken broth, red curry paste, lemongrass, honey, ginger and the juice of one lime. When chicken is cooked, use a knife and fork to shred into small pieces. Add to pot.  In a medium skillet add mushrooms, red wine vinegar and water. Sautee for 10-15 minutes, until soft (but may not be completely cooked) strain and add to crock pot. If using crock pot, leave on high for 2-4 hours and then turn down to low until ready to serve. If using a stove pot let simmer for 30-45 minutes. 

Note: Lemongrass can be omitted, without sacrificing much on taste. Also the recipe can be cut in half easily and done on stove top.

Enjoy and let food be your energy!
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(originally posted 1/23/16)

1 comment :

  1. wow! This is very cool. As far as I am in Asia now :)
    thank you