ASIAN****Thai Coconut Curry Soup

By Unblond1

15/10/16 - Good for both. D even ate the leftovers. This makes 3, not 2 servings. Bet it would be good with shrimp instead of the chicken.

Ingredients

• 2 teaspoons coconut oil
• 1 can coconut milk
• 1/2 heaping tablespoon (10 mL) Thai curry paste
• Ten der stems of 1/2 bunch of cilantro, rinsed well
• 1 to 1 1/2 cups chicken broth
• 1 medium carrot, shredded
• 3 lime leaves - removed before serving
• 1 stalk of lemon grass, halved lengthwise, woody leaves removed - removed before serving
• 1 tablespoon fish sauce
• Zest and juice of 1 lime
• Small knob frozen ginger
• Handful bean sprouts, optional
• 3 ounces (85 grams) rice noodles or rice vermicelli
• 4 ounces poached chicken, shredded
• 2 tablespoons cilantro leaves, chopped
• 1 green onion, thinly sliced
• a sprinkle or two salt or soy sauce

Preparation

Step 1

Melt the coconut oil over a medium-high heat, add the curry paste and stir for a few minutes until it begins to sizzle.

Add the cilantro roots and sauté for another minute.

Add the coconut milk along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth. Simmer for 20 minutes to blend flavours.

Add the chicken. Stir in the bean sprouts, if using. 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 until they rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lime leaves and 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.

Calories 447.4
Total Fat 22.1 g
Saturated Fat 17.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 36.9 mg
Sodium 1,494.7 mg
Potassium 444.5 mg
Total Carbohydrate 44.9 g
Dietary Fiber 1.7 g
Sugars 3.3 g
Protein 20.1 g