Thai Curry Coconut Chicken Soup

Very thin rice noodles fried with soy sauce an...

Very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables (Photo credit: Wikipedia)

This is my lunch along with some Theraflu and Pancit. 🙂 As you can see I am really not sure what type of diet I am on…this is the “Make the Crud Go Away Diet”.  The recipe that I have posted is not necessarily for this soup.  This soup pictured below is pretty good (heavy on the lime and lemon grass…my palate is pretty good from culinary arts school) but I believe it could be adjusted for your taste.  I also put up a photo of Pancit.  This is something that I absolutely cannot make.  I am so happy the Filipino population is high here…I love an authentic Pancit.

(8 ounce) package rice noodles, bihon

1 lbchicken breast, cubed

1/2 cup teriyaki sauce

5 garlic cloves, minced

2 cupscabbage, chopped

1 cupcarrot, sliced

1 cuponion, sliced

1/16 teaspoonAccent seasoning (msg)

1 tablespoon cooking oil

2 tablespoons cooking oil

1/8 cup cooking oil

1 tablespoonsoy sauce

1/4 cupsoy sauce

1/2 cupgreen onion (optional)

lemon slice (optional)

Directions:

1 In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.

2 The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.

3 Drain the marinade off the chicken and discard the marinade.

4 In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.

5 In a large pot, heat 2 tablespoons of oil on medium high heat and saute 3 cloves of minced garlic and accent for 30 seconds.

6 Add the carrots and stir fry for about 5 minutes.

7 Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.

8 Add the chicken to the vegetables and continue stir frying.

9  Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.

10  Keep cooking and mixing until the noodles are tender and cooked thoroughly.

11  Serve with the green onions and/or lemon juice from the lemon slices.

image

  • Two 14 oz (398 mL) cans of premium coconut milk
  • 1 heaping tablespoon (15 mL) of Thai curry paste
  • Roots of 1 bunch of cilantro, rinsed well
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 cups (500 mL) of chicken broth
  • 1 carrot, shredded
  • 4 or 5 lime leaves
  • 2 stalks of lemon grass, halved lengthwise, woody leaves removed
  • 2 tablespoons (30 mL) of fish sauce
  • Zest and juice of 2 limes
  • A small knob of frozen ginger
  • A handful of bean sprouts
  • One 8 oz (225 g) package of rice noodles
  • Leaves of 1 bunch of cilantro, rinsed well
  • 2 or 3 green onions, thinly sliced
  • A sprinkle or two of salt or soy sauce

The Game Plan

1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2. Add the cilantro roots and chicken and saute until the chicken is cooked through, about 5 minutes.
3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don€™t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Serves 4
Freestyle Variations: Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavours. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.

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