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Name: thai coconut curry chicken soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 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 cups chicken broth; 2 carrot, shredded; 2 stalks lemon grass halved lengthwise, woody leaves removed; 2 tablespoons fish sauce; 2 limes zest and juice; a small knob ginger cut in a few slices; a handful bean sprouts; 1 8 ounce package vermicelli; 2 garlic cloves finely diced; 1/2 jalapeno pepper finely diced seeds removed; bean sprouts (optional); green onions (optional)

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INGREDIENTS

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 cups chicken broth
2 carrot, shredded
2 stalks lemon grass ; halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob ginger ; cut in a few slices
a handful bean sprouts
1 8 ounce package vermicelli
2 garlic cloves finely diced
1/2 jalapeno pepper finely diced ; seeds removed
bean sprouts (optional)
green onions (optional)

Servings

INSTRUCTIONS

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.

NOTES

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thai coconut curry chicken soup

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 cups chicken broth 
2 carrot, shredded 
2 stalks lemon grass halved lengthwise, woody leaves removed
2 tablespoons fish sauce 
2 limes zest and juice 
  a small knob ginger cut in a few slices
  a handful bean sprouts 
1 8 ounce package vermicelli 
2  garlic cloves finely diced 
1/2 jalapeno pepper finely diced seeds removed
  bean sprouts (optional) 
  green onions (optional)

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.

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Nutrition

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Serving Size: 1 Serving (624g)
Recipe Makes: 4 Servings

Calories: 1323
Calories from Fat: 831 (63%)

Amt Per Serving		% DV

	Total Fat 92.4g	123 %
	Saturated Fat 26.4g	132 %
	Monounsaturated Fat 38.3g
	Polyunsanturated Fat 19.8g
Cholesterol 460mg		142 %
Sodium 1124.2mg		39 %
Potassium 1195.3mg		31 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 114.6g		164 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1323

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