Chicken Coconut Curry Soup - MSNewsNow.com - Jackson, MS

Chicken Coconut Curry Soup

Ingredients:

• 4 cups chicken stock
• 1/4 cup of sesame oil
• 5 cloves garlic, peeled and cut into large chunks
• 1 tablespoon Thai green curry paste
• 1 teaspoon chili powder
• 1 teaspoon of ground ginger
• 1 teaspoon of freshly ground black pepper
• 3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish
• 1 cup unsweetened coconut milk
• 1/2 cup of diced red onion
• 1 cup sliced mushrooms
• 2 cups of cooked chicken, shredded
• 1 15 oz. Can of diced tomatoes
• 2 tablespoons Asian fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 teaspoons brown sugar
• 1 jalapeno , sliced into rings
• 1/2 cup freshly shaved coconut or unsweetened coconut flakes , toasted, for garnish

Directions:

In a large heavy-bottom pot, over high heat sauté red onion, garlic, and mushrooms until wilted.

Add ginger, curry paste, chili powder, pepper and cilantro and cook for 30 seconds or until fragrant.

Add chicken stock and bring to a boil; reduce heat and simmer 30 minutes.

Add coconut milk, chicken, and diced tomatoes, and cooked jasmine rice. Simmer until hot.

In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut and cilantro; serve hot.

Questions? Email Julie Levanway.

Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.

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