Here at home we just love Thai food. It is often our food of choice when dining out. We like it so much that I had to learn to make it so we could have it at home anytime we want. This soup is one of our favourites specially during the cold months. It is actually pretty easy as long as you don't decide to make your own red curry paste. You can find red curry paste in pretty much any large grocery store these days,or at least any Asian market. It took a while for us to find a brand that we really liked, some were too spicy, some too strong. You have to experiment and find one that works for you. Once you do, making red curry dishes are a breeze.
I make a vegetarian version for myself by omitting the fish sauce and swapping the meat for tofu and mushrooms.
I also make sure there is always a pot of fresh cooked rice to go with it.
This recipe makes enough for 4 soup bowls.
Chicken and Coconut Thai Curry Soup Recipe:
You will need
2 teaspoons of vegetable oil
1 tablespoon of Thai red curry paste
4 cups of chicken stock
1 14 oz can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces of boneless, skinless chicken meat of your choice: breasts or thighs
2 teaspoon of brown sugar
2 tablespoons of fresh lime juice
1 tablespoon of fish sauce
Chopped vegetables such as carrots, broccoli and celery (see notes)
2 tablespoons of chopped fresh cilantro
1 small bunch of Thai basil leaves (see notes)
Cut the chicken meat into cubes of about 1 inch in size.
Heat oil in a large pot over medium-high heat. Add the curry paste and cook quickly for about 30 seconds without burning it. Add the stock, coconut milk and ginger and bring it to a boil. Add the chicken, cover and reduce heat to medium-low. Cook until chicken is cooked through, about 15 minutes. Add the sugar, lime juice, fish sauce and vegetables. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes. Stir in basil leaves and pour into bowls. Top each soup bowl with cilantro and serve with rice.
If I am making this soup just for Andrew, meaning that there will be left overs, I add just enough vegetables for one serving and then add more when it's time to reheat the soup. This way the veggies stay crunchy and retain their colour too. The same goes for the basil leaves.