Thursday, May 19, 2016

Coconut Curry Soup with Chicken

I have had some DELICIOUS coconut curries in my past travels! Unfortunately, when I make a recipe, it never tastes the same as when I eat a coconut curry elsewhere. I set out a few months ago to figure out where I was going wrong, and to develop my own recipe that I would be happy with.

This recipe is perfect! (In my opinion.) I think I found the crucial ingredient to making it taste the way that it does. Fish sauce! I am not a big fan of fishy flavors, and fish sauce by itself is whoa fishy! In this soup you don't taste the fish flavor though, instead it adds saltiness and brings out the other flavors. I can't get enough of it, especially in this unseasonably cold spring weather we are having.

Coconut Curry Soup with Chicken
-1 1/2-2 lbs. chicken
1 Tablespoon coconut oil
-4 cups chicken stock
-16 oz. mushrooms
-green onions
-1 yellow onion
-4-5 cloves garlic
-1 Tablespoon freshly grated ginger
-1 Tablespoon fish sauce
-1 Tablespoon curry powder (more if you like a stronger flavor)
-1 can coconut milk
-1 can bamboo shoots
-1 can mini corn
-salt to taste
-garnish with fresh basil and lime juice

Cut chicken into small bite sized pieces and boil in a large pot of water until cooked. About 8 minutes boiling. You can use the water from the chicken as your chicken stock, or drain and add a store bought chicken stock.

In a pan, saute with the coconut oil: yellow onion, garlic, and mushrooms.

Add sauteed ingredients to the chicken and stock. You may need to add more liquid (water) to make the soup more brothy. Add the rest of the ingredients and cook on medium for 15-20 minutes.

Garnish with fresh basil and lime juice. You can add a scoop of rice to this soup as well.

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