Thai Chicken and Coconut Soup

This soup has quickly become one of our favorites!  If you’ve never made Thai food or are unsure whether you will like it start with this soup.  It is quick (not too crazy) and brings the flavors of Thailand to your table!

Thai Chicken and Coconut Soup

.                 One 13.5-ounce can unsweetened coconut milk

.                 1 Tablespoon curry powder

.                 Four 2-inch strips of lime zest

.                 2 quarter-size pieces of fresh ginger, lightly crushed

.                 1/2 teaspoon sugar

.                 3 cups chicken stock or canned low-sodium broth

.                 2 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces

.                 1 cup sliced mushrooms

.                 1 cup cooked rice

.                 2 tablespoons Asian fish sauce

.                 1/4 cup cilantro leaves, coarsely chopped

.                 6 basil leaves, coarsely chopped

.                 1 tablespoon fresh lime juice          

In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over moderate heat. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes. Raise the heat to moderate and bring the soup to a boil. Add the chicken, mushrooms, fish sauce, 3 tablespoons of the cilantro, rice, and the basil. Stir and simmer until the chicken is cooked through, about 4 minutes. Discard the ginger and lime zest. Add the remaining 1 tablespoon of cilantro and stir in the lime juice. Serve hot.


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