thai coconut curry chicken soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cups chicken broth
- 2 tablespoons fish sauce
- green onions (optional)
- 2 garlic cloves finely diced
- 2 14 ounce cans coconut milk
- 1.5 heaping tablespoon thai red curry paste (i like blue drago
- 1 bunch cilantro roots rinsed well
- 3-4 chicken thighs sliced
- 2 carrot, shredded
- 2 stalks lemon grass halved lengthwise, woody leaves removed
- 2 limes zest and juice
- a small knob ginger cut in a few slices
- a handful bean sprouts
- 1 8 ounce package vermicelli
- 1/2 jalapeno pepper finely diced seeds removed
- bean sprouts (optional)
- Carbohydrate 0.68237057205425 g
- Cholesterol 460 mg
- Fat 92.3757683358367 g
- Fiber 0 g
- Protein 114.560910962596 g
- Saturated Fat 26.4366046910843 g
- Serving Size 1 1 Serving (624g)
- Sodium 1124.21743681442 mg
- Sugar 0.68237057205425 g
- Trans Fat 7.8529071674175 g
- Calories 1323 calories
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. Add the diced garlic, jalapeno and chicken and sauté until the chicken is cooked through, about 7 minutes. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, cilantro root carrot, ginger lemon grass, fish sauce and lime zest and juice. Bring to a boil, turn down heat and let simmer gently for at least an hour or as long as you want, the longer the better. Cook vermicelli put putting them in boiling water for a minute. (Don’t cook the vermicelli in the soup or they’ll soak up the broth and it’ll become a slurry). Pick out the lemongrass and ginger from the soup. Put some vermicelli in bowls and ladle soup over it. Add bean sprouts and sliced green onions if you want.
