Oprah's Thai Chicken Coconut Curry Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato Ingredients:
4 cups chicken stock |
5 garlic cloves, peeled and cut into large chunks |
2 -3 tablespoons fresh ginger, peeled and cut into large chunks |
1 tablespoon green curry paste |
2 teaspoons coriander seeds |
1 teaspoon cumin seed |
1/2 teaspoon black peppercorns |
3/4 cup cilantro leaves and stems, plus additional |
1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed |
1 cup unsweetened coconut milk |
3/4 cup shallot, thinly sliced |
1 cup sliced mushrooms |
1 boneless chicken breast, cut into 1/4-inch strips |
2 tablespoons fish sauce (nam pla) |
2 tablespoons fresh lime juice |
2 teaspoons brown sugar |
1 jalapeno, sliced into rings (optional) |
1 tomato, small, seeded and diced, for garnish |
1/2 cup coconut flakes, freshly shaved and toasted, for garnish |
Directions:
1. In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
2. Bring to a boil; reduce heat and simmer 30 minutes.
3. Strain broth over a bowl through a fine-mesh sieve; discard solids.
4. Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
5. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
6. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
7. Garnish with tomato, coconut shavings and cilantro; serve hot.
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