Thai Coconut Curry Soup
A little bit of Thailand made easily right in your own kitchen. The flavors are distinct, yet subtle and aromatic. I think you will really enjoy this delicious soup.
It’s easy and you don’t need to be nervous at all if you’ve never used these type of ingredients before because I have easy directions to help you along!
1 – 2 Tbl. oil 1 onion, cut into thin wedges
2 – 3 cups (8-16 oz) sliced fresh mushrooms, portabella or white/regular
1 red bell pepper, cut into thin strips, then into bite-sized pieces
3 cloves garlic, finely chopped
1 ½ tsp. grated or minced ginger, fresh or bottled (about 2-3″ piece of root)
1 tsp. red curry paste*
4 cups chicken broth
1 ½ cups shredded or cut small, cooked chicken
1 Tbl. packed brown sugar or raw turbinado sugar
1 ½ Tbl. fish sauce, optional
1 Tbl. cornstarch
3 Tbl. cold water
1 can lite or regular coconut milk
10-12 oz. fresh spinach leaves
2 – 3 Tbl. cilantro, chopped
In a large cooking pot, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
Add bell pepper, garlic and ginger; cook 2-3 minutes longer; stirring frequently, until the vegetables are tender.
Remove from heat; stir in the curry paste until melted and smooth.
Stir in the broth, cooked chicken, brown sugar and fish sauce.Return to heat and heat slowly to boiling.
Now, reduce the heat and simmer uncovered for 5 minutes; stirring frequently.
In a small bowl or cup, stir cornstarch and water until smooth.
Add cornstarch mixture and the coconut milk to soup; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
Stir in spinach and cilantro.
Cook about 1 minute, or just until mixture is hot and the spinach is wilted.
Serve with lime wedges – squeeze a bit at a time into individual bowl, to desired taste. This really makes the soup pop with flavor and compliments all the ingredients extremely well. Start with a little squeeze, then add more as you desire.
When choosing fresh ginger root,usually found in the produce department, pick one that is firm, not shriveled or old looking. You are allowed, and expected, to break off the section you would like. You do not have to purchase a large root, unless you think you will use it all. You can freeze any extra, peeled ginger root.
Skin the outer brown layer with a knife or vegetable peeler.
Grate using a box or hand held grater.
*Curry paste is found in specialty sections in your grocery store, on-line or in an Asian food store. TIP – I have emptied the contents of the curry container into a freezer zip lock baggie and returned it to the curry paste in the container; then placed in the very back of my refrigerator. This will keep for a year – really it does and a little goes a long way, so don’t add more until you taste it after it has almost completed cooking.
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